Ingredients to make Lasagna in its juice:
- 45 grams of butter
- 125 ml of white wine
- 1 pinch of salt
- 150 grams of flour
- 50 grams of Parmesan cheese
- 200 grams of minced meat
- 20 grams of onion
- 1 sprig of parsley
- 2 carrots
- 4 eggs
- 1 sprig of celery
- 100 ml of water
- 3 tomatoes
How to make Lasagna in its juice:
- With the flour, the eggs and a pinch of salt, consistent dough is made.
- Stretch and cut pieces of dough to make lasagna sheets.
- Sauté onion, celery, carrot, parsley, all very finely chopped.
- Pour into a casserole with butter and meat and stir until everything is very tender.
- Add the wine allowing the sauce to reduce.
- Put the washed tomatoes in a casserole for a few minutes to blanch them, remove the seeds and add them to the meat in small pieces.
- Season with salt and pepper and cook for a few minutes.
- In a separate frying pan, brown a tablespoon of flour in a little butter and add part of the brother that is in the casserole with the meat. Put everything in the casserole, stirring very well until it thickens.
- Put the lasagna in boiling water with a pinch of salt and let it cook.
- Remove the water when the pasta is al dente.
- Place a sheet of lasagna in a baking dish and add part of the filling on top, add another sheet and repeat the operation until the mixture is finished.
Finish by sprinkling grated cheese and bits of butter on top and place in the oven until gratin.
