This
is a typical and traditional Italian Lasagna, other versions are very good but
the historic recipe is the following:
Ingredients for 6 people
Egg pasta sheets ( use one dose of my Italian Fresh Egg Pasta Basic recipe or one pack of ready-egg pasta sheets)
Meat Sauce ragout (use a dose of my own recipe "Tuscan meat sauce")
Béchamel (1 dose of my own recipe "Béchamel")
Butter for greasing the baking tray
50/70g parmesan cheese.
Boil salted water with a tablespoon of olive oil to cook the pasta for few minutes, ( the olive will avoid the pasta from sticking). Put in the pan a few flakes of butter, start to spread the first layer of pasta, then pour few tablespoons of meat sauce and béchamel. Continue to spread egg pasta, sauce and béchamel until you terminate all the ingredients. Garnish the top with meat sauce, béchamel and parmesan. Bake in preheated oven at 220 degrees for 25 minutes.
Remove from the oven and let it cool few minutes, cut the lasagna and serve hot. A Tuscan red wine Sangiovese is perfect to go with this dish.
Ingredients for 6 people
Egg pasta sheets ( use one dose of my Italian Fresh Egg Pasta Basic recipe or one pack of ready-egg pasta sheets)
Meat Sauce ragout (use a dose of my own recipe "Tuscan meat sauce")
Béchamel (1 dose of my own recipe "Béchamel")
Butter for greasing the baking tray
50/70g parmesan cheese.
Boil salted water with a tablespoon of olive oil to cook the pasta for few minutes, ( the olive will avoid the pasta from sticking). Put in the pan a few flakes of butter, start to spread the first layer of pasta, then pour few tablespoons of meat sauce and béchamel. Continue to spread egg pasta, sauce and béchamel until you terminate all the ingredients. Garnish the top with meat sauce, béchamel and parmesan. Bake in preheated oven at 220 degrees for 25 minutes.
Remove from the oven and let it cool few minutes, cut the lasagna and serve hot. A Tuscan red wine Sangiovese is perfect to go with this dish.
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