Ingredients to make Neapolitan Green Lasagna:
- 300 grams of green lasagna plates
For the filling: 300 grams of minced beef
- ¼ liter of tomato sauce
- 1 deciliter of extra virgin olive oil
- a few sprigs of parsley
- 1 carrot
- 2 garlic cloves
- 1 onion
- salted
- 1 glass of red wine
- 400 grams of grated Mozzarella cheese
- 200 grams of Parmesan cheese
- Freshly ground black pepper to taste
- salted
How to make Neapolitan Green Lasagna:
- Heat the oil in a saucepan.
- Add the carrot and onion cut into brunoises (small squares) and sauté for 15 minutes, until softened.
- Add the minced meat to the vegetable mixture and add a pinch of salt.
- Sauté until the meat takes on a little color.
- Add the wine and then the tomato sauce.
- Cover and cook for approximately 20 minutes over low heat, until a thick sauce is formed.
- We check the point of salt and reserve.
- Bring salted water to a boil in a wide and not very high saucepan to cook the lasagna sheets for about 9 minutes, until they are almost done, stirring from time to time.
- We put the lasagna through the tap once cooked, drain it and place it on a tray previously greased with a little oil so that it does not stick.
- We heat the oven to 200ºC.
- We assemble the lasagna: in a rectangular or square oven tray or pastry mold, greased with olive oil and tomato sauce, place the cooked lasagna sheets.
- On these lasagna plates we pour part of the meat filling.
- Cover with another layer of lasagna plates.
- We continue with a layer of filling and then a layer of Mozzarella.
- We repeat the process following the order of the ingredients, until we use them all.
- We must use three layers of pasta.
- We cover the last layer with meat sauce and spread the Parmesan cheese and the rest of the Mozzarella that is left over.
- Bake the lasagna on top of the oven for about 25 minutes, until simmering and golden.
- Let rest for 15 minutes before serving.
