We heat the oil in a casserole.
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| Ingredients to make green to the Neapolitan: |
| 300 grams of green plates from lasagas for filling: 300 grams of beef minced beef: ¼ liter of tomato sauce 1 deciliter of extra virgin olive oil some twigs of parsley 1 carrot 2 cloves of garlic 1 onion salt 1 glass of red wine 400 grams of mozarella cheese rallado 200 grams of Parmesan cheese newly ground black pepper to taste salt |
Ingredients to make green to the Neapolitan:
2. Add the carrot and the onion cut in brunoisse (small squares) and saute 15 minutes, until they soften.
3. We incorporate the minced meat into the vegetable mixture and add a pinch of salt.
4. Sale until the meat takes a little color.
5. Add the wine and then the tomato sauce.
6. We cover and cook approximately for 20 minutes over low heat, until a thick sauce is formed.
7. We check the salt point and reserve.
8. We put in a wide and not very high casserole, salt water to boil to cook the lasagna plates for about 9 minutes, until they are almost at their point, stirring occasionally.
9. We passed through the tap La lasaña once cooked, we drain it and deposit it on a tray previously smeared with a little oil so that it does not stick.
10. We heat the oven to 200 º C.
11. We set up the lasagna: in a baking sheet or rectangular or square pastry mold, olive oil and tomato sauce, we place the cooked lasagna plates.
12. On these lasagna plates we pour part of the meat filling.
13. We cover with another layer of lasail plates.
14. We continued with a filling layer and then a layer of Mozarella.
15. We repeat the process following the order of the ingredients, until they use them all.
16. We must use three layers of pasta.
17. We cover the last layer with meat sauce and spread the Parmesan cheese and the rest of Mozarella that has left over.
18. Bake the lasagna at the top of the oven for about 25 minutes, until it is boiling and golden.
19. Let stand for 15 minutes before serving.
