4
Easy
2 h
Make the ragu. Blanch the tomatoes, washed and scored with a cross cut, in boiling water, drip them, peel them, divide them in half, remove the seeds and cut them into cubes. Cook it. Brown the ready-made sauce with a little oil. Combine the sausage and the minced meat. Let it brown, sprinkle with the wine, let it evaporate, add the tomatoes, salt, pepper and cook for about 1 hour.
Prepare the bread. Break the sheets of carasau bread into 3-4 pieces. Soften them for about a minute, a few at a time, in the little boiling broth. Drain them, little by little, with a slotted spoon. Finish. Mix chopped parsley and basil with the ragu. Spread 3 tablespoons of ragu in the baking dish greased with a little oil. Make the layers, alternating pecorino. Cover with cling film, put in the fridge.
30 Minuti prima di servire. Inforna e servi. Scalda il forno a 200 ?C. Spolverizza la superficie delle lasagne con il pecorino grattugiato rimasto. Irrorale uniformemente con un filo d’olio. Cuoci nel forno caldo per circa 30
