Pink lasagna: the recipe for a festive starter with meat sauce and bechamel sauce

THE lasagna roses I am a first gourmet and refined, perfect to serve at Easter or to taste for lunch Sunday with the whole family. They are small rolls of egg pasta, richly stuffed with béchamel, meat sauce and grated Parmesan cheese, ideal to bring to the table as an alternative to classic Bolognese lasagna.

Their realization is easier than you imagine: just quickly scald the puff pastry with fresh eggs in boiling and lightly salted water, stuff it with the indicated ingredients and then roll it up on itself Tighten well, being careful not to let the filling overflow. Once you have obtained that many roses, these will be placed upright in a baking dish, then oven-baked until it is golden: the result will be a tasty and succulent party dish that will conquer even the most demanding palates.

For best results, we suggest purchasing the pasta from your trusted pasta factory, or making it at home with very fresh eggsfor an even more authentic result, then cut it into strips of the same size, about 5 cm wide and 22 cm long: in this way the cooking will be uniform and you will also gain in aesthetic result.

To take advantage of the time to preparationyou can cook the sauce and the béchamel in advance, then put the pasta in the oven just before the arrival of the guests: keep in mind that with the doses indicated you will obtain about 15 small roses.

Find out how to make pink lasagna with a step-by-step procedure and tips. If you liked this recipe, also try the mushroom lasagna rolls.

How to prepare pink lasagna

First prepare the meat sauce. Clean the celery, carrot and onion and cut them into cubes; then finely chop the garlic clove 1.

Transfer the herbs to a saucepan with a generous drizzle of oil, add the minced meat, the peeled and shelled sausage and the chopped rosemary needles 2and brown the meat for about 15 minutes, stirring often with a wooden spoon.

When the meat is nicely browned, add the red wine 3 and let it evaporate over high heat.

Pour the tomato puree 4salt and cook the ragù gently, covered with a lid, for about 2 hours: if the sauce becomes too tight, add a ladleful of hot water if necessary.

Prepare the béchamel: melt the butter in a non-stick saucepan, add a pinch of nutmeg then add the flour 5everything at once.

Mix vigorously with a whisk 6 and leave the resulting roux to grill over low heat.

Then add the hot milk 7season with salt and cook, stirring constantly with a whisk, until you obtain a bechamel sauce of the right density.

Cut the fresh egg pasta into 25 x 5 cm rectangles, blanch in lightly salted boiling water for about 30 seconds and drain on a clean cloth; then place them on a sheet of lightly oiled parchment paper 8.

Spread the béchamel on each rectangle of dough 9.

Season with the meat sauce now ready and the grated parmesan ten.

Roll the sheet on itself, starting with the short side, and arrange the lasagna roses upright in a baking dish 11, previously veiled with a little meat sauce and béchamel. Place in a static oven at 180°C and cook for half an hour.

Once the cooking time has elapsed, take out the rose lasagna 12bring to the table and serve.

Advice

For vegetarian guests, you can stuff the pink lasagne with soy sauce or with sautéed mushrooms and filon cheese, or, for a white variants and suitable for everyone, you can try a filling based on cooked ham and smoked provola, peas and sausage, or scamorza and speck.

If you want, you can also try a version colored and add the egg pasta, if it is homemade, sautéed spinach in a pan and reduced to a puree, or diced red beets blanched and passed through the blender with a drizzle of oil.

storage

Pink lasagna can be stored in the refrigerator, in an airtight container, for 2 days massive.