Lazagne in white

Preparation steps

• knead the dough and let it rest for 20 minutes, covered with some vanilla, not a cloth because it dries.
• develop lasagna and allow to dry a little while the hope is preparing.
• make hazelnut-sized meatballs from the listed ingredients, then fry them in oil quickly.
• Cut the onion into cheese in a blender, fry it in fat, adding warm water to make it completely soft and to melt. Pour the wine, add the meatballs and spices and cook a little more, so that the sauce is not so rare. a little rarer.
• Melt the butter and flour while mixing on low heat, mix a little, but not to change color, then pour boiling milk. salt and add nutmeg. it is to you besamel
• Divide the broccoli into florets and sauté in oil and a little water with a little salt.
• in a casserole dish of lasagna, sauce and meatballs, besamel, grated mozzarella, then broccoli
• and so on until the end
• for the last row, leave a little sauce without the polpetta and besamel. so put the oven
• It is served as a first course ... In our country it is soup, in Italy it is lasagna and pasta. It is never a main course.