250 g de foi de lasagna Maffei
Ragout: golden in olive oil the chopped onion and carrots together with the bay leaf. Add the crumbled sausage and the minced meat. Add the white wine and let evaporate. Complete with the tomato sauce, then season with salt and pepper. Cook the sauce over low heat for 40-45 minutes, then let it cool completely before season with half of the grated cheese.
Béchamel sauce: melt the butter and add the flour and starch. Stir well to avoid lumps and diluted with milk. Flavored it with bay leaves. Thicken the sauce over low heat, stirring with a wooden spoon. When it is warm and thick, season with salt and pepper and remove the aromatic bay leaf.
Cannelloni: immerse a sheet of lasagna pasta for 10 seconds in water not boiling (about 80 °) keeping it in suspension. Drain and dab with a clean cloth. Divide the pasta in half (photo 1). The two pieces of pasta stuffed with meat sauce and a few tablespoons of bechamel sauce (photo 2). Repeat the process of boiling of the pasta and filling until all the ingredients (retained on a part of sauce spoon to finish the preparation). Spread a bit of sauce on the bottom of the pan, then add the cannelloni. Cover them with the sauce left (photo 3).
Sprinkle with remaining Parmesan. Bake at 190 ° for 25/28 minutes.