Light Lasagna al Ragù

For the light lasagna al ragù recipe, cut the veal rump into very small pieces with a knife.

Sauté in a pan for 8-10 minutes with a small knob of butter, a tablespoon of oil and a sprig of thyme. Add a splash of white wine and turn off heat.

Peel and finely chop the shallots. Brown them in a pan with a tablespoon of oil; add the passata, a pinch of salt and a sprig of rosemary and cook for 8-10 minutes. Drain the meat from any liquid released and mix it with the passata.

For the pasta: mix the flour with the egg yolks and the egg to obtain a uniform mixture. Cover with plastic wrap and let rest for about 30 minutes. Roll it out into thin sheets and cut into rectangles similar in size to the pan you will be using.

Cook the sheets by dipping them for half a minute in boiling salted water. Drain and place them on a cloth laid on the work surface.

For the bechamel: mix 2 1/2 tablespoons of oil with cornstarch and 1/3 cup of milk; heat the remaining milk in a saucepan with a grating of nutmeg, bringing it to a boil, then pour the mixture in with the starch, stirring with a whisk. Bring back to a boil, stirring constantly with a whisk, and cook for about 2 minutes, until the bechamel is thickened.

For the lasagna: spread a spoonful of bechamel on the bottom of a baking dish (11x7 inches, height 2 inches)

then cover with a layer of pasta. Cut off any excess and use strips of pasta to cover any holes.

Begin to prepare the layers, covering each sheet of pasta with 2 tablespoons of bechamel, the ragù and thinly shaved Parmigiano cheese. Proceed for 5 layers and finish, leaving bechamel, ragù and plenty of Parmigiano on top. Bake the lasagna at 350°F for about 30-35 minutes.