Pasta: Cook the spinach in boiling water, squeeze and chop finely, add the flour and the rest of the ingredients, if you need to add a little water, knead until dough is smooth and homogeneous. Place in refrigerator covered with plastic wrap for about 30 minutes.Ragu: brown the finely chopped onion in the oil or butter together with the whole garlic, then chop the remaining vegetables and add to the onions. Add the meat, evenly distributing it across the oven proof bakin dish, and the wine, and leave to evaporate without stirring. Then add the tomato and the salt and pepper, and cook until the meat is tender and tasty. If necessary, add some water to prevent it from sticking.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.
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