Recipe of Pasta Italian Lasagna

Italian Lasagna Recipe

Pasta Ingredients for 8 starving persons!

21 Lasagne sheets
250 g Parmigiano reggiano cheese

For the Bolognese Sauce
50 g Carrots
60 g Onions
50 g Celery
500 g Fresh minced pork bacon
500 g Minced beef meat
250 g Tomato sauce
50 g Fresh whole milk
20 g Extra Virgin Olive Oil
Salt
Pepper
150 g White wine
1 l Water

For the Béchamel Sauce
1 l Fresh whole milk
100 g Butter
80 g Flour 00
Nutmeg
Salt
Black Pepper

For the Bolognese Sauce: mince the carrot, onion and celery. Heat the oil in a casserole and add the minced mix. Saute for 20 minutes until the vegetable are soft, and then add the minced pork and beef meat. Stir it with a wodden spoon until the meat dries and pour the white wine; let it cook until it evaporates. Then add the tomato sauce and water stir all the ingredients and cook it for 2 hours. Add salt and pepper, when the sauce will be almost ready add the milk and continue stirring until the sauce will be cooked and dry.

For the Béchamel Sauce: Heat the milk in a small pot. Meanwhile in a 2-quart pot, melt the butter over medium heat. When butter has completely melted, add the flour and whisk until smooth. Gradually add the milk with a touch of nutmeg and salt, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 5-6 minutes.

Compose your Lasagna: In a baking dish spread a layer of Béchamel sauce, then arrange the pasta sheets side by side, add again some béchamel sauce, Bolognese sauce and grated Parmesan cheese. Create a new layer of lasagna sheets, and again add béchamel, Bolognese sauce and parmesan until you have six layers. Spread a more generous quantity of Parmesan cheese on top. Bake the lasagna in the oven for 25 minutes at 200° C, your lasagna will be ready once the top will be golden and crispy. Enjoy our recipe of pasta Lasagna and “buon appetito”!

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A Bit of History…

History of Lasagna

In Ancient Rome there was a dish similar to the traditional lasagna, called lasana or lasanum, but the word could have a Greek origin, most likely from the word laganon: a flat sheet of pasta dough cut into strips.

The first modern recipe of these Italian pasta dishes was created in Naples in the Middle Ages and published The Book of Cookery (Liber de Coquina), and became a famous dish of the Italian traditional food known worldwide. Nowadays the most diffused recipe is the Bolognese that uses Bolognese Sauce and fresh Parmesan cheese. Lasagna is a truly versatile dish, which can accommodate a large number of ingredients. Lasgna verde is a variation of dish made with cooked spinach. Mexican lasagna is made with the pasta being replaced by tortilla chips. Some variations of the casserole do not use Bechamel sauce or any sauce in general. Vegetables and chicken are favorite ingredients of many for lasgna recipes.

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