Green bolognese lasagne with pasteurised shallot friggione

 

Food preparation

Cook the fresh pasta in boiling water or in Combistar FX (216.00°F - Steam mode) in h 0.13 feet non steel pan. Leave it to cool.
Alternate the various ingredients in a h 2.13 feet pan, starting with diluted white sauce with a little milk, add a layer of pasta, alternating one of béchamel and minced meat sauce (ragù). Do not mix them together and sprinkle with parmesan. Repeat the various layers of pasta and ingredients, finishing on the top with a richer layer of minced meat sauce (ragù).
Sprinkle the surface with parmesan and melted butter. Put into the oven and serve hot.


Cooking

C3 pasta - lasagne - High enamelled pan

Ingredients

  • 6.6 lbs of minced meat
  • 5.3 pint of white sauce
  • 4.4 lbs of fresh pasta for green spinach lasagne
  • 1.76 oz of butter
  • 14.11 oz grated parmesan cheese

 

 

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