250g of sausage
180g of butter or margarine
1/2 onion
2 tablespoons of chopped fresh parsley
salt and pepper to taste
1/2 kg of tomatoes
1/2 cup of wheat flour
2 1/2 cups of milk
black pepper to taste
1/2 package of lasagna pasta (250g)
1 tablespoon of olive oil or vegetable oil
1/2 cup of grated Parmesan cheese
250g of sausage
180g of butter or margarine
1/2 onion
2 tablespoons of chopped fresh parsley
salt and pepper to taste
1/2 kg of tomatoes
1/2 cup of wheat flour
2 1/2 cups of milk
black pepper to taste
1/2 package of lasagna pasta (250g)
1 tablespoon of olive oil or vegetable oil
1/2 cup of grated Parmesan cheese
Cut the sausage into thick slices
Melt 60g of butter or margarine and sauté the chopped onion
Add the sliced sausage, parsley, and season with salt and pepper to taste
Add the peeled and seeded tomatoes cut into chunks
Cook in a covered pan for about 15 minutes, stirring frequently
Prepare a white sauce by melting 60g of butter or margarine in a pan
Add wheat flour while stirring constantly
Gradually add milk while continuing to stir until thickened
Season with salt and black pepper to taste
Cook the lasagna pasta in boiling water with olive oil (or vegetable oil) and salt
As it cooks, place it in a cold water bath until ready to use
In a medium-sized refractory dish measuring 31 x 20 cm, alternate layers of cooked lasagna, white sauce, and sausage sauce, and sprinkle with some grated cheese
Finish with the pasta, sprinkle with grated cheese, and top with the remaining butter or margarine in small pieces
Bake in a preheated oven at 200°C for about 40 minutes or until golden brown
Serves 4 people.
