Wednesday, 18 August 2010


The recipe for lasagna seems to date back to Roman times, tradition has it that Cicero was fond of lasagna. At that time, fresh egg pasta, cut into large rectangles, but was cooked on a griddle and served with vegetables.
For many years the recipe was the original until the match to the Bolognese meat sauce. Today's recipe for lasagna Bolognese typical specialties has become a symbol of italian cuisine is served in the most famous Italian restaurants abroad.


1 kg Ragu Bolognese
400 g grated Parmigiano Reggiano
200 grams white sauce
200 grams Butter
700 g fresh egg pasta lasagne


Prepare the fresh egg pasta. Pull the dough into a thin sheet and cut large rectangles.

Cook the pasta rectangles into boiling water, cool them under cold water and dry with a rag.

Grease a baking dish well, and then a layer of bechamel, then inserted a layer of pasta, one of Bolognese sauce and a bechamel sauce. Repeat for at least 3 4 layers.
She represents the last layer sprinkle with grated Parmesan cheese and flakes of butter.

Put in the oven at 200 ° C for about 30 minutes until they are baked with a nice golden crust. Remove from oven and serve piping hot lasagne. 

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