John Myers
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Lasagna Alla Angela
The perfect lasagna alla angela recipe with a picture and simple step-by-step instructions.
Bolognese
- 500 g Mixed minced meat
- 3 tablespoon Oil
- 0,5 piece Onions
- 1 Can Peas
- 2 piece Sieved tomatos
- Salt
- Pepper
- Basil leaves
Others
- 3 piece Eggs
- 3 piece Mozzarella
- 200 g Cooked ham
Béchamel
- 0,5 liter Milk
- Butter
- 1 pinch Nutmeg
- 100 g Flour
Bolognese
- In a large saucepan, fry the onions in oil until translucent. Then add the minced meat and fry it. Stir in the peas and the two packs of pureed tomatoes and season with spices (salt, pepper, basil leaves). Let the sauce cook for 1 ½ hours, stirring occasionally.
Others
- Boil eggs hard, peel and cut into small pieces. Also cut the mozzarella and ham into small pieces.
Béchamel
- Place the milk with butter and a pinch of nutmeg and a teaspoon of salt on the stove and let the butter melt. Then thicken with flour.
Last but not least
- First put sauce then green lasagne sheets in the mold, cover with sauce again and cover with half of the ingredients. Scatter mozzarella, ham, eggs, and Parmesan on top. then there is another layer of bechamel sauce. The yellow lasagne sheets are processed in the next layer. For the very last layer, mix yellow and green lasagne sheets and cover with sauce. In the oven for about an hour.
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