Lasagna with Ham and Mushroom Pie
100 g ham
400 g mushroom
200 g lean beef
100 g grated Parmigiano Reggiano cheese
130 g butter
500 g all-purpose flour
1 Spoon of oil
Prepare some dough with 1,1 lb of sieved flour, 5 eggs, a tablespoon of oil, and a pinch of salt. Knead the dough, leave to rest, and then roll out in fairly thin sheets, and cut squares of 3 inches per side from these.
Immerse in a wide low casserole, containing abundant, lightly salted boiling water, 6-8 squares of pasta at a time, and as soon as they float to the surface, remove them with a slotted spoon and lay on a cloth soaked in warm water and well wrung out. Continue the operation until all the pieces of pasta have been used up.
Put into a casserole 1 Tbsp of butter, a chopped mixture of onion, carrot, celery and parsley, brown lightly, and add the minced meat. Mix, add the mushrooms, then the tomato, and season with salt and pepper. Dilute with a little water, turn down the heat and continue cooking for 25 minutes. Butter an oven-dish, put the pieces of pasta in layers, covering each layer with the meat and mushroom sauce, a little ham cut into thin strips and some small pieces of butter scattered here and there.
Finish off with a layer of pasta squares, and pour over the melted butter and a part of the grated Parmesan. Put the oven-dish into the oven to brown the top of the lasagna and remove when the surface is golden.
Serve the rest of the Parmesan on the side.