FOR THE MEAT SAUCE
50g of dried mushrooms (fungi secchi)
2/3 cup of fresh bacon, diced (100g)
4 tablespoons of butter
2 tablespoons of finely chopped onion
2 tablespoons of paprika
4 cups of grated carrot
800g of pork mince
2 cups of dry white wine (480ml)
2 cups of tomato puree
3 cups of water
2 teaspoons of salt or to taste
1 pinch of black pepper
4 tablespoons of chopped parsley
FOR THE WHITE SAUCE
1/2 cup of all-purpose flour (60g)
1/2 cup of butter (100g)
5 cups of milk (1.2 liters)
1 tablespoon of nutmeg
1 teaspoon of salt or to taste
FOR THE LASAGNA DOUGH
8 cups of all-purpose flour (960g)
6 eggs
1 cup of cooked and chopped spinach (200g)
1 pinch of salt
TO SERVE
2 cups of grated Parmesan cheese (200g)
FOR THE MEAT SAUCE
50g of dried mushrooms (fungi secchi)
2/3 cup of fresh bacon, diced (100g)
4 tablespoons of butter
2 tablespoons of finely chopped onion
2 tablespoons of paprika
4 cups of grated carrot
800g of pork mince
2 cups of dry white wine (480ml)
2 cups of tomato puree
3 cups of water
2 teaspoons of salt or to taste
1 pinch of black pepper
4 tablespoons of chopped parsley
FOR THE WHITE SAUCE
1/2 cup of all-purpose flour (60g)
1/2 cup of butter (100g)
5 cups of milk (1.2 liters)
1 tablespoon of nutmeg
1 teaspoon of salt or to taste
FOR THE LASAGNA DOUGH
8 cups of all-purpose flour (960g)
6 eggs
1 cup of cooked and chopped spinach (200g)
1 pinch of salt
TO SERVE
2 cups of grated Parmesan cheese (200g)
PREPARE THE MEAT SAUCE: wash the mushrooms thoroughly
Leave them to soak in a bowl with some hot water for about 10 minutes
Squeeze and chop
Set aside
In a large pan, fry the bacon and butter over high heat until golden brown
Add the onion, paprika, carrot, mushrooms, pork mince, wine, tomato puree, and water
Reduce heat and simmer for about 1 hour, covered, stirring occasionally
Add the remaining tomato puree and water
Bubble for an additional 5 minutes
Season with salt and black pepper
Remove from heat and set aside
PREPARE THE WHITE SAUCE: in a large pan, melt the butter over high heat
Gradually add the milk, whisking constantly
Cook over low heat, stirring occasionally, until thickened and smooth
Add nutmeg and season with salt
Set aside
PREPARE THE LASAGNA DOUGH: place flour on a clean surface
Make a depression in the center and add the eggs, spinach, and salt
Mix with a fork, making circular motions from the inside out
Knead gently until a homogeneous dough forms
Roll out the dough thinly using a pasta machine or rolling pin
Cut into 15x25cm strips
Place on a surface dusted with flour
Gradually cook in boiling water until al dente, then drain and set aside
ASSEMBLE THE LASAGNA: in a large serving dish, layer the dough, meat sauce, dough, white sauce, and Parmesan cheese
Repeat the process in this order, finishing with the Parmesan cheese
Bake in a preheated oven at 200°C for about 40 minutes or until golden brown
Calories per serving: 879
Recommended wine pairing: Italian red wine, such as Montepulciano d'Abruzzo Umani Ronchi 94 or Dolcetto d'Alba (from various producers); Valpolicella Classico (idem).
