ItalianEmilian
Christmas Lasagne
by Chef in Camicia · 306K subscribers on YouTube
Traditional Christmas lasagne with a rich ragù made from mixed minced meat, soffritto, and tomato, layered with béchamel, fiordilatte, provola, and Parmigiano Reggiano, baked to golden perfection.
- Difficulty
- medium
Ingredients
17 itemsMethod
- Prepare the ragù: finely dice celery, carrot, and onion. Heat olive oil and add the diced lardo, then brown the mixed minced meat. Deglaze with white wine. Add tomato concentrate and passata. Add fresh basil and cook for about 1.5 hours.
- Prepare the béchamel: melt butter, stir in flour, then gradually add warm milk, cooking until thickened.
- Boil the lasagna sheets in salted water for a few minutes.
- Assemble: spread a thin layer of béchamel on the bottom of a baking dish. Layer pasta sheets, then fiordilatte, provola, Parmigiano, and béchamel. Repeat layers, finishing with a generous amount of Parmigiano.
- Bake in a preheated oven at 180°C for 20 minutes.
- Let the lasagne rest for a few minutes before serving.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
