Lasagna Pasticciata Umbra Recipe
Homemade lasagna with wild boar tomato ragout, sliced cooked Parma ham, béchamel sauce, provolone cheese, crumbled hard boiled eggs, spinach, mushrooms and Parmigiano Reggiano cheese
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Ingredients
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Ingredients for Lasagna Pasticciata Umbra
Method
Directions for Lasagna Pasticciata Umbra
- 1
Prepare the Ragout
In a large skillet, heat olive oil over medium heat. Add minced wild boar meat and cook until browned. Stir in the tomato passata and season with salt and black pepper. Simmer for 30 minutes.
- 2
- 3
- 4
Assemble the Lasagna
Preheat oven to 180°C (350°F). In a baking dish, spread a thin layer of ragout, followed by a layer of lasagna sheets. Add a layer of béchamel, then a layer of sliced Parma ham, sautéed vegetables, grated provolone, and crumbled hard-boiled eggs. Repeat the layers until all ingredients are used, finishing with béchamel and Parmigiano Reggiano cheese on top.
- 5
Bake
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until golden and bubbly. Let it rest for 10 minutes before serving.
