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Lasagna

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Lasagna (singular, plural lasagne, but always spelled lasagne in Italy and UK) is both a form of pasta in sheets (sometimes rippled, though seldom so in Northern Italy) and also a dish, sometimes named lasagne al forno (meaning "oven-cooked lasagne") made with alternate layers of pasta, cheese, and often ragù (a meat sauce) or tomato sauce.

Left: Lasagna.

The word lasagna, which originally applied to a cooking pot, now simply describes the food itself.

Some recipes call for more than one cheese, most often ricotta and mozzarella. Mozzarella is made in the south of Italy, so the use of these two cheeses is typical of lasagne made in Naples or further south.

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"Lasagne verdi" (green lasagne); made with spinach and cheese. Lasagne alla Bolognese uses only Parmigiano Reggiano, Bolognese sauce and nutmeg flavored béchamel sauce (besciamella). Classic Bologna lasagne should be made with Lasagne verdi (green lasagne) which is egg pasta with added spinach, although in other towns of Emilia-Romagna, the lasagne need not be green. As with the term 'lasagne', the verdi variety can refer to the dish or the pasta.

Left: Making a lasagna.

A vegetarian version of the traditional Bologna lasagne or “Lasagne alla bolognese" is sometimes found in adjacent in Tuscany – not traditionally a pasta region – and other regions. It substitutes a simple tomato and basil sauce for the Bolognese sauce, arranged with layers of noodles, nutmeg flavored béchamel sauce and Parmigiano-Reggiano cheese.

Especially outside Italy, there are many variants, from artichoke spinach lasagna to spicy chipotle lasagna to vegetarian, seafood and tarragon versions. The dish lends itself to creative use of ingredients by home cooks as well as chefs.

Lasagna Recipe

 
Lasagne sheet (no pre cook) 10
Minced beef                400 g
Onion 1
Carrot 1
Garlic 4 cloves
Red pepper 1
Dry mixed herbs 2 tsp
Fresh herbs 4 tbsp
Tomatoes (chopped) 600 g
Béchamel cheese sauce 600 g
Grated parmesan cheese 50 g
Veg. oil 50 ml
Sugar 1 tbsp
Salt, pepper to taste

Dice onion fine and fry in oil till soft:

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Dice garlic fine and grate carrot. Add to onion:

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Cut red pepper and add to the frying pan. Add minced beef:

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Add dry and fresh herbs. Fry well, add chopped tomatoes: 

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Add sugar. Cook out and reduce (should be a thin sauce). Season to taste:

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To assemble lasagne, take a large dish and pour half of the cheese sauce to cover the bottom of the dish and add a layer of lasagne sheets:
 
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Then add half of the meat sauce, followed by the next layer of lasagne sheets. Add the rest of the meat sauce on top:

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Add the final layer of lasagne sheets and top it with the rest of the cheese sauce. Decorate with sliced tomatoes. Sprinkle with grated cheese. Set the oven at 180° C (350° F) gas 4 and bake for 20-25 min.:

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The dish  on the left is lasagne made from lasagne sheets. The dish on the right - from cooked pasta:

 
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You can also make lasagne with pasta.

Serve hot:

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Recipe source: supercook.org

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