Recipe of Pasticho - lasagna - Meat Lasagna

Pasticho recipe - lasagna - Meat lasagna Difficulty: Minimum Preparation time: 1h min. Cooking Time: 1:30 min. For 8 people Ingredients: 2 packs of pasta (sheets) for Pasticho / Lasagna of 250 gr. (Direct to the oven) 200 gr of fresh parmesan cheese, scratched 200 gr of mozzarella cheese in small pieces, divided in 2 parts (If it is possible that it is of buffalo) ¼ cup of olive oil 1 chopped onion 2 cloves of garlic cut in squares ½ liter of milk ½ kg of ground beef, lean (fat-free) ¼ kg sliced ​​leg ham thin 3 tablespoons butter 3 tablespoons wheat flour salt and pepper ½ teaspoon nutmeg 2 bay leaves 5 medium tomatoes, no shell seeds, chopped 4 tablespoons bread crumbs 1 egg yolk Aluminum foil Preparation: Bolognese sauce: In a large saucepan or pan saute the onion with the olive oil for 8 minutes over medium high heat, add the garlic and sauté for 2 minutes. more minutes mixing from time to time, add the meat, mix and sauté for 15 minutes. Add the tomatoes and the bay leaves, cover and cook for 1 hour over low heat. Add salt and pepper to taste and cook 10 more minutes, remove the sauce from the heat and let stand. Bechamel sauce: In a saucepan or medium pot over medium high heat add a point of olive oil and the butter, once melted add the onion and mix for 3 min, add the garlic and at 2 min lower the heat to medium and add the flour, nutmeg, salt and pepper, mix with a hand whisk or a fork until you see that there are no lumps, then gradually add the milk without mixing, once it starts to rise the milk is lowered the fire to low and it is continued stirring with wooden spoon about 8-10 min. The flavor is rectified and if necessary more salt and pepper is added. Mix the bread crumbs in a small bowl with the yolk and reserve for the end. Before assembling the pastiche you should reserve bechamel and mozzarella cheese for the end along with the bread crumb mixture. Pasticho: Butter a refractory mold or spray with oil spray, add a layer of béchamel sauce at the bottom of the mold. Place a layer of Pasticho leaves (I always use the ones that come ready for the oven, otherwise you must follow the instructions and cook them beforehand) Add a layer of béchamel sauce, bolognese sauce, ham, mozzarella cheese and Parmesan again. Again another layer of pasta and another layer of béchamel sauce, bolognese sauce, ham and cheese. So on. Keep in mind that you should not get to the edge of the mold because you need space for the last layer of mozzarella with bechamel and generally the pastiche usually grows a little. To finish, mix the reserved half of the mozzarella with the remaining béchamel and cover the entire surface of the pastiche. Add some grated Parmesan cheese and mix the bread crumbs with the egg yolk evenly. Cover the pan with aluminum foil and bake for 25 minutes at 350 degrees F. Then, remove the foil and cook for 5 minutes over high heat. Let stand for 5 to 10 min. To compact a little, cut and serve. What do you think about the recipe? Questions? Other ideas? Leave them in the comments section. Subscribe to the blog to receive new recipes at the time of publication. Share the recipe with your friends, thank you!