Lasagna flowers with ragù, a festive lunch dish, tasty and beautiful. To make this dish, you need the lasagna sheets. I chose curly lasagna, very popular in the 70s. For the filling, I chose Bolognese ragù and béchamel, but it can obviously be modified according to your taste. We can omit the béchamel or opt for white ragù, or even prefer a filling with cooked ham and ricotta. In my opinion, all these versions are worth trying!
- Difficulty: Easy
- Cost: Medium
- Rest time: 15 Minutes
- Preparation time: 45 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs curly lasagna
- 2.1 cups Béchamel
- 10.6 oz fiordilatte
- to taste Grated Cheese (Grana Padano or Parmigiano Reggiano)
- 1 tomato purée
- 1.1 lbs mixed ground meat
- Half onion
- 1 stalk celery
- 1 carrot
- to taste extra virgin olive oil
- Half glass Wine (Red or white)
Steps
Start with the ragù. In a pot, add olive oil, chopped celery, carrot, and onion, and stir with a ladle. Cook the sauté for a few minutes.
Add the ground meat, let it cook for a few minutes, salt the meat and break it up well. Deglaze with wine and continue cooking for a few minutes. Also add the tomato purée, adjust the salt, and cook over low heat for at least an hour.
Cook the lasagna, drain them al dente, and let them dry on a dish towel. Now on each sheet, cover with a layer of béchamel.
Continue with a layer of ragù, add crumbled fiordilatte on top, sprinkle with plenty of grated cheese.
Roll up the lasagna sheets one at a time.
Place them in a baking tray after spreading the bottom with ragù. Cover the lasagna flowers with plenty of ragù and sprinkle generously with grated cheese.
Bake at 356°F (180°C) for about 30 minutes. Let rest for 15 minutes before eating.
