italian lasagna recipe

07/25/2011 - 06:28

ciao a tutti,I am planning on heading back to visit family in the US for a bit and would like to cook them a great Italian meal. While I've often ordered amazing Italian lasagna, I don't have a good Italian lasagna recipe to work from.I'm looking for Italian lasagna recipes and ingredients are not an issue because I can get them either in Italy or at home.Thanks for the help! Looking forward to any recipes!-Natalie


Lasagne di Mamma  1 portion Ragù (bolognese sauce) 1 pkt fresh lasagne sheets – YOU DO NOT NEED TO PRECOOK THESE DESPITE WHAT EVERYONE SAYS! 500gr béchamel sauce (I buy ready-made if I don’t have time, and add about 250ml of milk to it to make it slightly runny) Plenty of parmesan breadcrumbs   Ragù ingredients:  1 tbs oil 1 chopped onion 1 chopped carrot 1 chopped celery stalk (optional) Cinnamon 50 gr bacon (if you have it) 500 gr mince ½ glass wine (red or white is fine) 1 tin chopped tomatoes 1 bay leaf Salt and pepper Gently soften the onion, carrot, celery and bacon in the oil with a good pinch of cinnamon. When soft, add the mince and toss until it has lost all its red colour. Add the wine and cook until it has evaporated. Add the tomatoes, fill the tin with water and add that too, add the bay leaf and seasoning to taste. Bring to the boil and then leave to simmer gently for at least half an hour. The sauce is ready when the oil comes to the surface.  Now build up your lasagna dish: Spread a little sauce over the base of the lasagna dish, then pasta, sauce, plenty of parmesan in layers, until all the ingredients are finished. The last layer of parmesan should be mixed with equal quantities of breadcrumbs and thickly spread over the lot. Dot with little knobs of butter and put in the oven at 180° for 40 minutes. Leave to sit for a little – about 7 minutes, so it settles, and then enjoy watching your guests enjoying it.    

For a meat-less lasgne, I use fresh lasgne, home-made tomato sauce, and for the filling ricotta and spinach, layer starting with the tomato sauce, and finish with tomato sauce and a mozzerella topping, no bechamel, makes a much lighter dish and takes minutes to assemble. Bake at 170 for approx 30mins. (frozen spinach is a good alternative to fresh).