Lasagne di Siena

Name: Lasagne di Siena
Yield: Serves 8
Cuisine: Italian
Ingredients: salt and pepper; 1 teaspoon (5 ml spoon) finely chopped fresh or ½ teaspoon (2.5 ml spoon) dried rosemary; 2 tablespoons (2 X 15 ml spoon) olive oil; 1 teaspoon (5 ml spoon) dried oregano; 12 oz (350 g) lasagne, dried or home-made with 3 eggs; 1 bay leaf; 8 oz (225 g) Italian or good English pork sausages; 1 chilli pepper; 1 clove of garlic; 1 carrot; 2 tablespoons (2 X 15 ml spoon) tomato purée; 1 stick of celery; Egg pasta sheets, optional; a little butter for greasing; 1 lb (450 g) mozzarella cheese; 2 tablespoons (2 X 15 ml spoon) flour; a small glass of dry white wine; 1 medium-size onion; 2 oz (50 g) freshly grated parmesan cheese; 2 X 14 oz (397 g) can of tomatoes; 1 lb (450 g) lean minced beef

Preparation info

Difficulty
Easy

Appears in

Pasta Italian Style

By Patricia Lousada

Published 1991

About

Lasagne is normally made with a béchamel sauce but sometimes in Italy you will find this lighter version made with mozzarella. This recipe comes from a small trattoria in Siena.

Ingredients

Basic recipes

Egg pasta sheets, optional

Method

Finely chop the onion, garlic, carrot and celery. Heat the oil in a heavy saucepan and gently sauté the chopped vegetables until soft. Cut the skins of the sausages, remove the meat and add this to the pan, along with the minced beef. Brown the meat, breaking it up with a fork at the same time. Stir in the flour, add the wine and boil hard to evaporate. De-seed and chop the chilli. Add it along

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Part of

Stuffed and Baked Pasta Dishes

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