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.

Información adicional

Nivel de dificultad:
4 - 6
Tiempo de preparación:
30 minutes
Tiempo de cocción:
90 minutes


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

Prepare the ingredients.



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