Lasagne Verdi

Sauce

• 1 kg – 2.2 lbs. beef mince
• 4 tbsp extra virgin olive oil
• 80 ml – 2.7 oz. red wine
• 1 carrot finely diced
• 1 onion finely diced
• 1 celery talk finely diced
• 800 ml – 27 oz. diced tomatoes
• 300 ml – 10 oz. tomato purée
• 140 gms – 5 oz. tomato concentrate
• 1 bay leaf
• ½ tbsp rosemary
• ¼ tbsp fennel seeds
• salt and pepper

Layers

• Egg pasta sheets made with 1 dose of Green Egg Pasta dough
• 1 lt – 33.8 oz. béchamel sauce
• 250 gms – 8.8 oz. fresh mozzarella sliced
• 120 gms – 4.2 oz. Parmigiano Reggiano finely grated