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Recipe by Emporion
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.
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 11: Lasagna sheets can be bought either regular or egg-based
Step 2 of 11: 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
Step 3 of 11: 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
Step 4 of 11: Then slice the fiordilatte and loosen the ricotta with a bit of sauce and some pasta cooking water until it reaches a creamy consistency
Step 5 of 11: At this point, if the cheese is grated and everything is ready, you can lower the lasagna sheets into the water
Step 6 of 11: 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
Step 7 of 11: Put the lasagna sheets into the water one by one, taking care to cross them over each other transversely
Step 8 of 11: Turn them very gently with a large fork and drain the pasta al dente quickly
Step 9 of 11: Then try to spread them out as much as possible on a wet cloth
Step 10 of 11: 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
Step 11 of 11: You will thus obtain a sort of box in which you will spread a few spoonfuls of ricotta and then sauce
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving332 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 3,741 kJ894 kcal | 1,128 kJ270 kcal |
| Fat | 45.01 g | 13.57 g |
| of which saturated fatty acids | 22.92 g | 6.91 g |
| Carbohydrates | 73.73 g | 22.23 g |
| of which sugars | 6.33 g | 1.91 g |
| Fibre | 2.89 g | 0.87 g |
| Protein | 48.69 g | 14.68 g |
| Salt | 1.19 g | 0.36 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
