Sorry but here everything is not easy to keep up to date, there is never time to suffificienza for nothing ...
Oh well, apart from the vent, I would like to show you my creation cooking for the day of Easter, a very good lasagna in white.
course, as my usual, the doses are in the same eye but I will try to explain what I did ...
So on Saturday I bought the fresh pasta for lasagna, but ready to be cooked (without having to boil first to understand), except I made the mushrooms sautéed with garlic and parsley (1 kg of mushrooms), I cooked the peas in a fried of onions and carrots and I finally made the white sauce with minced pork (about 6etti). On Easter Sunday I stuffed my lasagna: I chopped the mushrooms and I have incorporated into the sauce cool, well, well I did (made with 1 pound of butter, a pound of flour and a quart of milk), I mixed up I chopped pea ragout and mozzarella.
I put a bit of white sauce with mushrooms on well greased baking sheet, a layer of pasta, meat sauce and peas, white sauce, mozzarella and parmesan cheese. So for four times. Over the last layer of pasta I put the white sauce with parmesan flakes and butter. Before cooking yesterday morning I added a little milk and this is the result ...
I liked it so much!
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