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Ingredients for 4:
Lasagna: g. 300 of durum wheat flour, No 3 eggs, 3 pinches of salt
Bechamel: gr. 50 butter, gr. 50 flour, 500 cl of milk
Filling: gr. 300 cubes of mozzarella, 300 grams. cooked ham sliced \u200b\u200bin thin strips (2 cm wide), gr. 200 of parmesan cheese.

Preparation:
Place in a bowl mix the flour and 1 egg at a time with a pinch of salt. Roll out the dough (thin, about 30x12 cm) with the pasta machine.
In a roasting pan to boil water, salt and 1 tablespoon of olive oil then bake the lasagna for about 3 minutes. Spread the pasta on a cloth.
Prepare the sauce over low heat melt butter and stir in the flour, then add milk, stirring constantly to prevent lumps from forming, until it begins to boil. Add salt to taste
on a shelf (platter) to support a lasagna spreading over two tablespoons of sauce. Then cover with the diced mozzarella, parmesan cheese and 3 slices of ham.
Cut the lasagna for getting 3 long strips about 4 cm. Roll up each strip and place it upright in a baking pan with butter and moistened with the sauce.
Cover the pan with white sauce thinned with milk, grated parmesan and some butter.
Bake in preheated oven at 250 degrees for about 30 minutes.

Notes:
can also be used for the pasta lasagna ready available at supermarkets. In this case it is not necessary to boil it, you just add more sauce at the end of the liquid.

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Laganari al sugo con polpette e involtini (braciole)






Ingredients for 4:
dough: 500 gr of durum wheat and No 1 egg, 1 teaspoon of salt, cl. 150 hot water.
meatballs: 400 grams of minced meat, 200 grams of grated parmesan, 150 grams of bread crumbs,
No 2 eggs, chopped parsley, 1 clove of garlic, 1 glass of white wine, 1 teaspoon of salt and a sprinkling of pepper, 250 cl of oil for frying.
rolls : No 8 small slices of meat, parsley, bacon and 8 8 cubes of Parmesan, No 16 toothpicks.
sauce kg. 1 of polpapronta, 1 onion, 4 tablespoons extra virgin olive oil, 1 / 2 cup white wine, salt

Preparation:
dough: Dissolve the salt in warm water and continue to knead the flour until the dough is not too soft. Divide the dough into 4 pieces and roll the dough until a mattarrello mm high. 5. Flour the dough and pressing hard on the special grooved rolling pin, to derive the laganari (see photo), which are to be properly separated from each other and placed on a towel to dry (dusting with more flour).
meatballs: Place all ingredients in a bowl and knead until mixture is very thick. Take a spoon compost and cut a ball using the palms of both hands. After all the meatballs, fry in hot oil and place them on kitchen paper to absorb oil.
rolls: Lay the slices with a meat mallet. Put on each slice of parsley, 1 diced bacon and a piece of Parmesan cheese. Roll up and locked on both sides with 2 toothpicks.
sauce: In a pan greased with a tablespoon of olive oil fry the rolls turning them until they are golden brown, then add the other 3 tablespoons oil, onion and continue cooking for 5 minutes. Add wine, salt, pepper and finally add the polpapronta. Season with salt and let simmer for at least 40 minutes. At the end add the meatballs.
Boil pasta in salted boiling water and season it with Parmesan cheese and sauce (meatball and a decorative center).

Note: The best results are obtained using ground and horse meat (diaphragm).