DEAR READERS, NOW WE are about to introduce our CLASSIC LASAGNA BAKED IN THE OVEN ACCORDING TO the NEAPOLITAN TRADITION!

By following these steps, it will be easier to prepare an inviting and delicious dish typical of our territory…

-Brown an onion, a carrot and a chopped celery in some butter and in 2 tablespoons of oil.

– Blend some minced rump with a skinless sausage.

-When everything has browned, add some white wine and let it evaporate.

– Then, add some peeled tomatoes and cook with salt, pepper and 1 bay leaf for about a quarter of an hour.

-Meanwhile, you will have prepared the lasagna layers by rolling out the dough until it’s very thin, and by cutting them into 2-centimeter lengthwise strips. Then, boil them until they are properly cooked.

-Put the lasagna layers in a baking dish, after having spread a base of bechamel and a few flakes of butter.

-Now, alternate layers of pasta, bechamel, some prepared ragù sauce and grated Parmesan and bake them for about three quarters of an hour.

– Remove from the oven and serve hot.

You can also accompany your Lasagna with a lovely bottle of red wine, and now… enjoy your meal!

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