Summary

Ingredients

• 300 g batter (e noodle batter), fresher
• 15 g mushrooms, dried
• 0.5 ½ carrot (s)
• 0.5 ½ onion (s)
• 0.5 stick ½ celery
• 1 clove garlic
• 1 small bunch parsley
• 1 small Bunch marjoram
• 50 g ham, raw
• 300 g tomato (s), ripe, firm
• 3 tablespoon olive oil, extra virgin
• 300 g minced beef, lean
• 0.5 ½ glass red wine
• Broth, about 1 ladle
• 1 pinch (s) nutmeg
• 200 g ricotta romaine
• 0.2 liters milk
• 30 g butter
• 3 tablespoon parmesan, grated
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Soak the mushrooms in a little warm water. Peel the carrot and onion. Clean, wash and pat dry the celery. Chop everything finely. Peel and chop the garlic. Wash the parsley and marjoram, pat dry and chop finely. Also chop the ham. Briefly dip the tomatoes in boiling water. Then quench, peel, core and roughly dice.
2. Heat the oil in a pan and fry the ham, carrot, onion, celery and garlic until soft. Drain the mushrooms, add chop and cook for 1 minute. Stir in the minced meat and brown evenly.
3. Pour in the wine and let it boil down over high heat. Add tomatoes, parsley and marjoram. Pour in the broth, season with salt, pepper and nutmeg and simmer for about 45 minutes. Pour in more broth if necessary.
4. In the meantime, roll out the dough thinly and cut out 6 by 8 cm rectangles. Bring plenty of water to the boil, season with salt and add the rectangles in portions. As soon as they rise to the surface, lift them out with a slotted spoon. Chill cold and spread on a kitchen towel. Mix the ricotta with the milk until creamy.
5. Grease a lasagne dish with butter and add 1 tablespoon ragu. Cover with pastry sheets, add some meat ragu and a layer of ricotta and sprinkle with a little parmesan. Repeat this process until all the ingredients have been used. Finish with the pastry sheets.
6. Melt the remaining butter and brush the lasagna with it. Bake the whole thing in a preheated oven at 180 ° C (gas level 2, convection 160 ° C) for about 15 minutes.