Lasagna, almost every region of Italy have its own type of Lasagna. Sometimes the name “Lasagna” indicates simply a dish of flat large egg noodles dressed with tomato sauce. The multi-layered lasagna is also called “Pasta al Forno” (Baked Pasta.) The most popular type of lasagna, the one I propose here, originated in Bologna. This easy Lasagna recipe is made of layers of fresh pasta, filled with tomato meat sauce, Balsamella white sauce, and topped with Parmigiano Reggiano cheese. Using fresh pasta gives the best result, but also dry lasagna sheets can be used.
prepare “sugo di carne” (meat–tomato sauce) click here for the recipe
prepare the “balsamella” (white sauce) click here for the recipe
prepare and cut the fresh pasta click here for the recipe
INGREDIENTS (to finish the lasagna)
1 teaspoon extra-virgin olive oil
6 oz (approximately 180 gr) parmigiano reggiano, freshly grated
Bring water to a boil in a stockpot. Add salt and 1 teaspoon of olive oil. Prepare a separate container of cold water.
Cook the fresh pasta strips until al dente (firm but not too soft or overcooked). Cooking time will be less than 5 minutes.
Remove the pasta strips . . . .
drop them briefly in the cold water to stop the cooking process, and place in a colander to drain. After the strips are drained, place them flat on a kitchen cloth and tap them gently with the cloth to dry. Preheat oven to 350 F (175 C).
Butter a flat oven pan approximately 9 x 12 inch (22 x 30 cm) . . .
and spread over it 2 – 3 tablespoons of tomato sauce.
Place one layer of pasta strips .
spread with the tomato sauce .
the balsamella sauce .
. and the grated parmigiano reggiano cheese.
Repeat the layers until all ingredients are used. Bake for about 25 – 30 minutes. Serve hot.
To taste for readiness pierce the lasagna with a fork. When ready the lasagna will be soft.
Lasagna can be conveniently prepared in advance, refrigerated or frozen, to cook at a later time.
The quantity of fresh pasta indicated in the recipe could be excessive for this dish. Leftovers of the flattened dough can be cut into a different shape (such as fettuccine) and used for a different preparation.