Time: 1 ora e 30 minuti
Difficulty: Media

The Italian dish that contends the origins between Bologna and Naples, but that in every region has its own version.
Features:
Lasagna consists of alternating layers of egg pasta with a wide variety of seasonings. The versions differ already in the choice of the dough that can be the classic egg, or green, red or yellow if mixed in the base dough with spices or vegetables.
History:
Already known by the Romans who with the term "laganon" and "laganum" indicated in fact a thin sheet made from a dough made from wheat flour, which was baked in the oven or directly on the fire.  Apicio, in particular, speaks explicitly of a "Lagana" formed by thin sheets of pasta stuffed with meat and baked in the oven. But it was simply a mess of pasta and meat mixed at random.
Notes:
Significant, then, the fact that the**'Accademia italiana della cucina** has deposited at the Chamber of Commerce felsinea (2003) the recipe of green lasagne Bolognese, and not those "white". These are prepared with classic Bolognese ragout, Parmigiano Reggiano, béchamel sauce, butter and green dough prepared with spinach. While the Neapolitan lasagne, a typical carnival dish, are prepared with Neapolitan ragout, meatballs, ricotta vaccina, provola, pecorino, extra virgin olive oil and pasta, strictly "white".
Ingredients for 4 people:
300 g special for fresh pasta Molino Dalla Giovanna
3 whole eggs
2 egg yolks
40 g water
10 g extra virgin olive oil
8 g salt to taste
For the meat sauce:
500 g fine ground beef pulp
250 g of ground pork
2 ribs of celery
1 carrot
1 blonde onion
1 glass of red wine
1l of tomato puree
2 bay leaves
extra virgin olive oil
salt up
black pepper in grains
For the béchamel sauce:
1l of milk
35 g of butter
35 g gluten-free fine rice flour
salt up
nutmeg
200 g of parmesan cheese

Procedure:
Prepare the pasta. Mix the mix in a bowl and add the eggs and yolks in the center; mix everything with salt, water, oil and work vigorously until you get a homogeneous mixture. Create a ball with it, cover it with plastic wrap and let it rest in the refrigerator for 30 minutes.
Prepare the meat sauce. Trim the celery and wash it; trim the carrot, peel it, then chop it in a mixer with the peeled onion and celery, until it is finely chopped and homogeneous.
Brown the minced meat in a large pan with 3 tablespoons of extra virgin olive oil for 5 minutes, turning occasionally with a wooden spoon.
At this point add the beef pulp and the minced pork and cook for 10 minutes, stirring constantly with a spoon, in order to shell the meat well. Pour in the wine, let it evaporate over a high heat, then add the bay leaf, tomato puree and 1.2 dl of water, and cook over low heat for about 2 hours, stirring occasionally.
At 20 minutes from the end of cooking, season with salt and pepper and remove from heat.
Take the fresh pasta from the fridge and roll it out with the special machine, bring it to the thickness of about 4 mm and create sheets, sprinkle with rice flour and put to dry on a cut for about 1 hour.
Boil a pan bring it to a boil, season with salt, after the rest time, cook 2/3 sheets at a time, season with salt and cook the pasta for about 2 minutes. Drain in a bowl with cold water, when the dough has cooled, dry in a cloth and temporarily store aside.
Meanwhile, prepare the béchamel sauce. Pour the milk into a pan, bring it almost to a boil and add a pinch of salt and a grated nutmeg; in a second pan, melt the butter, add the gluten-free rice flour and mix it with a whisk; cook for 1 minute, so as to toast it and cook the same flour, but without making it colored.
Add the milk to the mixture of butter and rice flour, pouring it flush, continuing to mix with a whisk and thickening the béchamel sauce on the fire.
Place a large pan with part of the bechamel sauce on top of a layer of gluten-free lasagna, cover with another béchamel sauce and part of the sauce and complete with the Parmesan cheese. Create a new layer of pasta and proceed as indicated until you finish the ingredients, closing with the sauce and Parmesan. Spread the butter on the surface of the lasagne flakes and then bake in a hot oven at 180 ºC for about 30 minutes; after cooking, remove from the oven, leave to stand for 15 minutes and serve.