A typical dish of the Italian tradition, Lasagna, perhaps one of the best known and most appreciated dishes! Today, having this type of "curly Lasagna" pasta at home, I wanted to make it in the shape of a Girella, alternating the layers with Ragù, Béchamel and Cheese... a truly beautiful scenographic result with the classic flavor of traditional lasagna!
Excellent ideas for Christmas parties to serve directly on the table!
Of course, with this technique you can fill it in other ways, plain with ham and cheese or with salmon or shrimp, or ricotta and spinach... in short, it's up to you!
🌡️Cooking in the oven at 195° Static 190° Fan for approximately 30 minutes
For the first few minutes, cover with baking paper and aluminum foil, then let it brown slightly
📝 Ingredients: 24 cm mold x 4-6 people
Dry curly lasagna pasta
For the sauce:
400 g minced beef (or mixed)
600 g Tomato sauce
White wine (to deglaze)
Extra virgin olive oil
Salt and pepper
For the Béchamel:
500 ml Milk (also skimmed or lactose-free 7
50 g Butter (or margarine or oil)
50 g 00 flour
Salt and Nutmeg
100 g Stracchino or other soft cheese
To complete:
Grated Grana or Parmesan cheese
Grated provola or mozzarella
