Lasagna is a wide, flat pasta shape. As with most other types of pasta, the word is a plural form, lasagne meaning more than one sheet of lasagna. The word also refers to a dish made with several layers of lasagne sheets alternated with sauces and various other ingredients. Lasagne originated in Italy, in the region of Emilia-Romagna. A traditional lasagne is made by interleaving layers of pasta with layers of sauce, made with ragù, bechamel, and Parmigiano-Reggiano. In other regions and outside of Italy it is common to find lasagne made with ricotta or mozzarella cheese, tomato sauce, various meats, miscellaneous vegetables and typically flavored with wine, garlic, onion, and oregano. In all cases the lasagne are oven-baked.

Additional info

Difficulty level:
4 - 6
Preparation time:
30 minutes
Cooking time:
90 minutes


500 grams of minced beef
120 milliliters of red wine
1-2 onions
2 celery stalks
1-2 carrots
150 milliliters of beef broth
125 grams of diced bacon, optional
2 tablespoons of tomato paste
2 bay leaves
2 cloves
3 tablespoons of olive oil
150 milliliters of milk
60 grams of butter or margarine
400 grams of pasta lasagna
300 milliliters of béchamel sauce (white sauce)
150-200 grams of mozzarella
150 grams of grated parmesan cheese
1 teaspoon of salt
1 teaspoon of pepper powder

Prepare the ingredients.



Kotányi sponsors COOKLE.AT this year with many different spices and herbs.