Parma Rosa Recipe
LASAGNE ALLA BOLOGNESE VEAL + PORK, BESCIAMELLA, GARLIC CREAM, CRESS OIL
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Ingredients
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Pasta and Sauce
Method
Preparation and Cooking
- 1
Prepare the Meat Sauce
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add ground veal and pork, cooking until browned. Stir in crushed tomatoes and let simmer for about 20 minutes.
- 2
Prepare the Besciamella
In a saucepan, heat heavy cream over low heat. Gradually whisk in flour until smooth. Cook on low for about 5 minutes until thickened. Season with salt and pepper to taste.
- 3
Cook Lasagna Noodles
Cook lasagna noodles according to package instructions until al dente. Drain and set aside.
- 4
Assemble the Lasagna
In a baking dish, layer lasagna noodles, meat sauce, and besciamella. Repeat layers until all ingredients are used, finishing with a layer of besciamella on top.
- 5
Bake
Preheat the oven to 180°C (350°F). Bake the assembled lasagna for 30-35 minutes until golden and bubbly.
- 6
Prepare Garlic Cream
In a small bowl, mix minced garlic with olive oil, and add fresh cress. Set aside for garnish.
- 7
Serve
Let the lasagna cool for 10 minutes before slicing. Serve with garlic cream drizzled on top and garnish with fresh cress.
