Lasagna Italiana (an Italian classic) by U. Larosa

  An Italian Classic

SHOT 1: All you need is the lasagne noodles (or you can make it fresh), 2 eggs (you can do without too), 200g mince beef, diced tomatoes, onions, ricotta cheese, mozzarella, parmesan cheese. For the white sauce: flour, butter, milk and nutmeg.

Make a quick sauce with the minced beef: just fry the onions in olive oil, add some spices (I use curry powder), then add the meat, add salt and when the meat is well cooked, add the tomatoes.

...by changing some of the ingredients you can make this a vegetarian dish (use aubergine and zucchini instead of meat). You can make it egg-less (if you make fresh pasta). You can also make it gluten-free if you use a gluten-free  flour to make the pasta dough and the white sauce. Check this space for more options.

SHOT 2: To make the white sauce you need to warm up the butter in a pan, add flour and start stirring adding milk and the nutmeg. The sauce has to be creamy.

 

SHOT 3: Boil the noodles, put a tea spoon of salt in the water. Put together the white and the red sauce and add ricotta cheese.

Start preparing layers of pasta and the sauce mix, add two boiled eggs, mozzarella and parmesan in each layer.

 

SHOT 4: You can now cook the lasagne for 45 minutes at 200C or 420F.

 

SHOT 5: Serve it with salad...buon appetito