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                                    Frank 'exodus' Macera
                                
                            Lasagne with ragout of minced meat and mushrooms
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                    Ingredients
Directions
- 
                                Fry the minced meat and the pancetta in a dry skillet and brown.
- 
                                Add the onion and fry for a few more minutes.
- 
                                Add the mushrooms, rosemary and garlic and cook at medium height until the mushrooms have shrunk.
- 
                                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.
- 
                                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.
- 
                                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.
- 
                                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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