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Frank 'exodus' Macera
Lasagne with ragout of minced meat and mushrooms
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Ingredients
Directions
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Fry the minced meat and the pancetta in a dry skillet and brown.
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Add the onion and fry for a few more minutes.
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Add the mushrooms, rosemary and garlic and cook at medium height until the mushrooms have shrunk.
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Sprinkle the flour over it and stir it. Pour in the stock while stirring and let the ragout to the boil. Let simmer for 5 minutes on low setting and season with salt and freshly ground pepper. Allow to cool.
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Preheat the oven to 180 ° C. Brush a rectangular baking dish or 4 baking trays with a spoonful of ragout and place 4 lasagne sheets on top.
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Make 3 layers of the filling and finish with the last pasta sheets. Line the pasta slices with the slices of mozzarella and sprinkle with a pinch of rosemary, pine nuts and some ground (white) pepper.
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Fry the lasagne in about 30 minutes until tender and golden brown in the oven.
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Nutrition
795Calories
Sodium0% DV0g
Fat57% DV37g
Protein98% DV49g
Carbs21% DV64g
Fiber0% DV0g
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