lasagn rose

Cooking time: 1 hour tot Difficulty: Medium Servings: 12 people Cost:
- 500g of pasta
- 1l tomato
- 1/2 onion
- Q.b salt
- Q.b pepper
- Q.b nocie nutmeg
- 1 celery
- 1 carrot
- 800g of ground beef
- 500l bechamel
- 25g butter
- 100g parmesan
- Q.b oil
The first step is the preparation of the sauce, which is to chop the onion carrot and celery. Once done, place the olive oil in a pan and add the chopped vegetables and a pinch of salt. Let go for a little over a low heat, after 3/4 minutes pour the minced meat and let it fry until browned become beautiful. At this point the aggiungiete pomdoro, stir and cook for at least 40 "turning occasionally.
As to the process to release the rose is very simple. Inburrate the pan for muffins, the first sheet 10x10 place it on the bottom letting out from all sides of the dough. Then place a spoonful of sauce, meat sauce and one of parmesan. Cut the second sheet, if you want you can help with a pasta bowl round with a diameter of about 6 cm and lying above and repeat. Put the sauce, the sauce and parmesan, and so on about two / three layers, the layers of dough are sempe round shape. Once composed all the roses bake at 180 "to 12/15".