Lasagne Bread Carasau

dispose of

6 sheets of bread carasau
700 grams of red tomatoes
100 g of minced beef meat

100 grams of sausage
150 g fresh pecorino cheese cut into thin slices
80 grams of grated pecorino
1 glass of red wine Cannonau
1 onion
2 stalks of celery
1 carrot
basil
broth
extra virgin olive oil
salt and pepper

procedure

Blanch the tomatoes and peel them and remove the seeds. Brown the meat, add the sauteed vegetables, deglaze with the wine, add the tomatoes and salt to cook the sauce.
Prepare some 'vegetable broth, soak the bread carasau in boiling broth for 1 minute, drain and lay in baking dish, spread the sauce like a normal lasagna, cover with a layer of pecorino cheese slices and continue to do until the last layers ending with meat sauce and grated pecorino.
Cover with plastic wrap and refrigerate. The next day heat the oven to 200 ° and sprinkle with a little oil and bake for 30 minutes by covering them halfway through cooking with aluminum if they browning too. Remove from oven and serve immediately.