Ingredients:
Lasagna Dough:
- 1 kg of cooked cassava
- 3 liters of water
- 2 tablespoons of butter
- ½ teaspoon of salt
Bolognese sauce:
- 500 grams of ground beef
- 600 grams of tomato sauce
- 1 tablespoon of oil
- 1 coffee spoon of garlic
- 3 tablespoons onion
- ½ tsp baking soda (if needed)
White sauce:
- 4 tablespoons wheat flour
- 2 tablespoons of butter
- 1 tablespoon of oil
- 1 liter of milk
- 1 teaspoon of salt and black pepper
- ½ teaspoon nutmeg
Filling:
- 300 grams of ham
- 300 grams of mozzarella
Preparation mode:
Preparing the cassava mass – In a non-pressure cooker, cook the cassava until it is soft to mash it as a puree. Mix the salt, pepper and butter. If necessary add a little flour to make it firmer, wait to cool down and knead.
Separate the dough into four parts with the help of a knife, take a rolling pin, roll it out on a table dusted with butter until it is smooth and 0.5 millimeter thick. Cut to the size of your platter and book.
Bolognese sauce preparation – In a medium pan, place the oil, ground beef, garlic and onion. Sauté until the water evaporates and the meat is cooked. Add the tomato sauce sachets and cook until boiling. If it’s too acidic, correct it with ½ teaspoon of baking soda.
Preparing the white sauce – In another pan, add the oil and butter and stir until it melts. After that, put the wheat flour and stir with the help of a silicone spatula or fouet until it becomes a wet farofa. Over low heat, gradually add the milk and stir constantly until a smooth cream is formed. Turn off the fire, adjust the salt, pepper and nutmeg.
Assembly:
On a buttered platter, place cassava dough, a layer of ham, a layer of mozzarella cheese and white sauce. Afterwards, intersperse with cassava pasta, ham, mozzarella cheese and Bolognese sauce until finished. For the last layer, finish with mozzarella cheese.
- Yield: 4 people.
- Preparation time: 2h30.
- Source: Água Doce Flavors of Brazil.
