- 1 L milk
- 500 g tomato sauce
- 500 g veal breast
- 250 g flour
- 150 g Parmigiano Reggiano Dop
- 80 g corn starch
- 4 yolks
- 2 shallots
- an egg
- dry white wine
- extra virgin olive oil
For the recipe of light lasagna with meat sauce, cut the veal breast into small pieces with a knife.
Cook in a pan, sauté for 8-10 minutes with a small knob of butter, a spoonful of oil and a sprig of thyme. Deglaze with a splash of white wine and turn off.
Clean the shallots and finely chop them. Brown them in a pan with a spoonful of oil; add the passata, a pinch of salt and a sprig of rosemary and cook for 8-10 minutes. Drain the meat from any liquid released and mix it with the passata.
For the pasta: mix the flour with the yolks and the egg, until obtaining a homogeneous mixture. Let it rest covered with plastic wrap for about 30 minutes. Then roll it out into thin sheets and cut them into rectangles similar in size to the baking dish you will use. Cook the sheets by dipping them for half a minute in salted boiling water. Drain them and place them on a cloth lying on the work surface.
For the bechamel: mix 40 g of oil with corn starch and 80 g of milk; heat the remaining milk in a saucepan with a grated nutmeg, bringing it to a boil, then pour the mixture with the starch, mixing with a whisk. Bring to the boil, stirring constantly with a whisk, and cook for about 2 minutes, until the bechamel thickens.
For the lasagna: spread a spoon on the bottom of a baking dish (25 × 18 cm, height 6 cm)
béchamel sauce, then lay out a layer of pasta. Cut out any excess and use strips of dough to cover any holes.
Start preparing the layers, spreading each sheet of pasta with 2 spoonfuls of béchamel sauce, the ragù and the Parmesan cut into thin flakes. Proceed by overlapping 5 layers and finish leaving béchamel, ragù and plenty of Parmesan on the surface. Bake the lasagna at 180 ° C for about 30-35 minutes.
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