Lasagna is a typical dish of Italian cuisine, particularly from the Emilia-Romagna region. It is made of layers of lasagna pasta, ground meat, sausages, ricotta, fiordilatte mozzarella and parmesan cheese, seasoned with egg, bread, parsley and pecorino cheese. It is a rich and flavorful dish, suitable for special occasions and family meals.
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Lasagna sheets can be bought either regular or egg-based
While the ragù finishes cooking with the minced meat, the egg, soaked bread, salt, pepper, parsley and a handful of pecorino will be mixed to form the small meatballs that are part of the filling; fry them and set aside
Cook the sausages as usual by covering them with water and then brown them; if desired you can use wine: afterwards slice them into round slices
Then slice the fiordilatte and loosen the ricotta with a bit of sauce and some pasta cooking water until it reaches a creamy consistency
At this point, if the cheese is grated and everything is ready, you can lower the lasagna sheets into the water
It is advisable to use a very large but rather shallow pot for this purpose, into which you will pour 3 or 4 tablespoons of oil
Put the lasagna sheets into the water one by one, taking care to cross them over each other transversely
Turn them very gently with a large fork and drain the pasta al dente quickly
Then try to spread them out as much as possible on a wet cloth
Now take the baking dish and spread sauce over its bottom; then make the first layer of pasta by placing the lasagna sheets side by side in the same direction, ensuring that besides covering the bottom they also cover the edges and hang over the outside
You will thus obtain a sort of box in which you will spread a few spoonfuls of ricotta and then sauce
Pot
Frying pan
Lasagna pan
Grater
Can be frozen for future occasions
Italia
| Energy (kcal) | 268.08 |
| Carbohydrates (g) | 22.17 |
| of which Sugars (g) | 1.92 |
| Fat (g) | 13.49 |
| of which Saturates (g) | 6.75 |
| Protein (g) | 14.45 |
| Fiber (g) | 0.87 |
| Sale (g) | 0.3 |
