Procedure

FOR THE PORK AND PEPPER SAUCE - Finely chop the vegetables (carrot, celery and onion) and brown them in a large pan with high edges in extra virgin olive oil and a little broth until they are slightly wilted. Chop the neck and/or pork fillet with the knife: meat should not be chopped too finely. Brown the pork together with the vegetables until the meat has changed color, then blend with the white wine.

When the alcohol has evaporated, add spices to the sauce (Thyme, Marjoram, Laurel, peppercorns or whatever you prefer) and vegetable or meat broth until they cover. Salt and cook covered over low heat for an hour.

FOR THE PEPPERS - While the sauce cooks, clean the peppers , the seeds and the white and filamentos inner parts. Cut the peppers into small pieces, After an hour of cooking, add the peppers to pork sauce. Cook for another 30 minutes, then uncover and cook for another 10-15 minutes or until you have obtained a thick and fragrant sauce.

FOR béchamel - For the bechamel, heat the milk. Melt the butter in a pan, add the flour and stir until you get a batter (Red). Dry the roux by cooking it over very low heat for a few minutes.

Then slowly add the hot milk, stirring vigorously with a whisk until you first get a solid batter, then creamy and gradually more and more liquid, no lumps and homogeneous. When you have poured all the milk, add a little salt and cook the drinkers over low heat and always stirring. The sauce will be ready when it has thickened.

COMPOSITION OF LASAGNA - Compose lasagna alternating in the baking sheet layers of sheet for lasagna, bechamel, pork and peppers, grated cheeses and pieces of cheese. Continue until all the ingredients. Preheat the oven to 180 degrees static. Cover with aluminum foil and cook for 30 minutes, then remove the cover, change the function of the oven to ventilate and cook for another 5 minutes or until a delicious crust has formed on the surface of the lasagna. Bon appétit!