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Per il ragù di vitello e verdure: ungere la pentola con della carta da cucina imbevuta di olio d'oliva. Far tostare bene la carne e rimuoverla. Mettere nella pentola le verdure e la foglia di alloro, stufare bene il tutto. Aggiungere il concentrato di pomodoro e farlo tostare bene. Bagnare con il vino e lasciare evaporare l'alcool; condire con sale e pepe e aggiungere anche la passata di pomodoro. Cuocere a fuoco lento per 2 ore.
Per la pasta: impastare tutti gli ingredienti fino ad ottenere una massa liscia ed omogenea. Lasciare riposare coperta per circa un'ora. Stendere ad un'altezza di 1 mm. Tagliare in base alla lunghezza della teglia. Cuocere i fogli di pasta per 1 minuto in acqua bollente e raffreddare in acqua fredda. Scolare ed asciugare.
Per il ragù di vitello e verdure: ungere la pentola con della carta da cucina imbevuta di olio d'oliva. Far tostare bene la carne e rimuoverla. Mettere nella pentola le verdure e la foglia di alloro, stufare bene il tutto. Aggiungere il concentrato di pomodoro e farlo tostare bene. Bagnare con il vino e lasciare evaporare l'alcool; condire con sale e pepe e aggiungere anche la passata di pomodoro. Cuocere a fuoco lento per 2 ore.
Per la finta besciamella: Frullare tutti gli ingredienti fino ad ottenere una massa liscia.
Per la finitura: ungere la placca con della carta da cucina imbevuta di olio d'oliva ed iniziare a comporre gli strati della lasagna con la pasta, il ragù e la finta besciamella. Cospargere l'ultimo strato col parmigiano. Cuocere in forno a 170°C per 45 minuti circa. Lasciare riposare qualche minuto una volta sfornata.
Questa ricetta è stata presentata nel corso della puntata di Patti Chiari del 24 marzo 2023. Per rivedere la puntata integrale "L'imbroglio delle calorie - Tutti gli errori delle diete ipocaloriche. Quando si può dimagrire mangiando" clicca qui.
Le lasagne ipocaloriche di Cesare Ghelardini
RSI Food 28.03.2023, 15:20
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