Lasagne di natale



For the dough

For the sauce

  • 1200 g - Tomatoes
  • 100 g - butter
  • 25 - leeks
  • 10 - anchovies
  • salt


Sauce: Blanch the tomatoes in boiling water, and drain immediately. Pass them to the mixer in order to obtain a uniform sauce.
Pasta: mix the salt with the flour and then add the eggs and the olive oil, and knead until you have a fairly smooth dough. Cover the dough with cling film and put in the fridge. Roll out the dough into a thin sheet, cut into rectangles slightly smaller than the baking tin and boil in boiling salty water with a tablespoon of oil.
Béchamel: melt the butter and vigorously stir in the flour, then add the milk stirring all the time. Place the pan over a low heat and continue to stir. Add the salt and pepper and nutmeg without exaggerating. Boil until you have the desired texture.
Lasagne: Line the oven proof bakin dish with a little béchamel and form layers of pasta, ragu with grated Parmesan, pasta, béchamel and so on. Finish the final layer with pasta. Place in a 180°C oven and cook for approx. 60 minutes, at which point the lasagne should also be nice and warm in the centre.








AZZURRA tipo 00 1kg
00 Azzurra > vai alla scheda
FRUMENTA Pasta Antigrumi 1kg
00 Low ash flour for Pasta 1kg > vai alla scheda