LASAGNA THE MUST-HAVE FIRST COURSE
Lasagna, the first-course par excellence, comfort zone, a traditional Italian dish
Lasagna in the oven, the must-have first course
For the pasta
350 g of white flour
4 tablespoons of oil
For the sauce
500 g mixed minced meat, beef, and pork
celery, carrots, onion for the mince
parsley, savory, oregano, and a little chili pepper if you like
oil to taste
tomato sauce, 500 ml
Proceed with the dough.
Make a well with the flour, add the eggs and water, and knead until you have a soft but compact dough. To prevent it from sticking, add a little oil, adjust with flour or water, depending on whether the dough is more or less dry.
Knead for a long time until the dough is nice and firm. Collect it in a sandwich and let it rest for at least 20 minutes.
Meanwhile, prepare the sauce.
Sauté the meat, add the minced meat, the herbs, and the tomato sauce. Mix, season with salt, add a pinch of chili pepper or the goulash preparation.
Then proceed to grease the oven dish with a little oil.
One by one, add the dough that you have first rolled out and left to dry, but not too much.
Bake in the oven for twenty minutes or half an hour at 180 degrees.
Enjoy your meal.
Lasagna light suitable for everyone, and is already a party on the table!