In a terracotta pan, thinly slice the onion and carrot into cubes and brown them well in the oil. In the meantime, peel the sausage and mash it with a fork to separate the pieces well, add it to the sauce and brown well, turning occasionally, until golden. At this point blend with the wine, I used the same wine that will accompany the finished dish, the Kakhetian noble white.
Leave to cook covered for at least a quarter of an hour.<\/p>\n\n\n\n
For the b\u00e9chamel:
Preheat the milk in a saucepan, but without boiling it (I usually do this in the microwave because it is quicker). Melt the butter in a large pan over a very low heat, remove from the heat and after adding the salt and powdered nutmeg, add the sifted flour little by little and mix with a whisk to avoid forming lumps, until all the flour is well absorbed by the butter.<\/p>\n\n\n\n
At this point, put the pan back on the stove over low heat and gradually add a little milk at a time, continuing to stir. Having poured in all the already hot milk, leave the b\u00e9chamel on the heat for a couple more minutes, continuing to stir until the milk thickens by simmering again and the right creamy but still liquid consistency is obtained. In this case, in fact, I deliberately leave the b\u00e9chamel not too firm, because the liquids will serve to soften the carasau sheets.<\/p>\n\n\n\n
Assembly:
At this point prepare the layers of the lasagna. First, place a few ladles of bescliamella on the bottom of a baking dish and then place the carasau sheets so that they cover the bottom well. Add the b\u00e9chamel, the rag\u00f9 and the diced mozzarella and finish with a generous handful of parmesan in each layer. Cover the last layer well with the b\u00e9chamel and sprinkle it with plenty of parmigliano.<\/p>\n\n\n\n
At this point I let it rest in the fridge overnight. If you cook immediately, bake the lasagna for about fifteen minutes at 180 C and then put it under the grill for another 5 minutes to make it gratin.<\/p>\n\n\n\n
PERSONAL NOTES:
I repeat because many people ask, that bread SHOULD NOT BE WET. It will absorb the flavors of the rag\u00f9 and the liquid of the bechamel during cooking. The carasau must therefore be used in purity, otherwise you end up with a \"pimp\" on the plate instead of a very thin sheet of pastry with a delicate flavour.<\/p>\n\n\n\n
Every time I prepare lasagna I do it the day before. Resting allows the flavors to settle well and, in my opinion, improves the taste.<\/p>","protected":false},"template":"","class_list":["post-3176","ricetta","type-ricetta","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\n