First courses
Boar ragu lasagna
Author: Guido Boschetti
Difficulty:
Intermediate
Total time:
120 min
Servings:
5 Portions
Ingredients:
600 gr
of Fresh Lasagna
300 gr
of Ground Boar Beef
350 gr
of Tipico IT's tomato pulp
1
Onion
1
Clove of garlic
500 ml
of béchamel
Salt
Pepper
PREPARATION
1
Start with the preparation of the ragu, fill a pan with some olive oil and let a clove of garlic and a finely chopped onion brown.
2
Add 300 g of ground boar beef and add salt and pepper sufficiently.
3
Subsequently add 350 gr of tomato pulp and let the ragu cook at low heat for about an hour and a half.
4
Once cooked, let it rest for a while and start with the preparation of the lasagna, in a baking tray lay the lasagna sheets down and spread the sheets with ragu and bechamel sauce.
5
Finish with a sprinkle pf Grana Padano.
6
Put the lasagna in the oven and let it cook at 200 ° for about 30 minutes.
7
Serve the lasagna warm.
