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.

Infos supplémentaires

Niveau de difficulté:
4 - 6
Temps de préparation:
30 minutes
Temps de cuisson:
90 minutes


500 grammes de bœuf haché
120 millilitres de vin rouge
1-2 oignons
2 tiges de céleri
1-2 carottes
150 millilitres de bouillon de bœuf
125 grammes de lardon, optionnel
2 cuillères à soupe de pâte de tomate
2 feuilles de laurier
2 clous de girofle
3 cuillères à soupe de huile d'olive
150 millilitres de lait
60 grammes de beurre ou margarine
400 grammes de pâte à lasagna
300 millilitres de sauce béchamel (ou béchamelle)
150-200 grammes de mozzarella
150 grammes de parmesan râpé
1 petit cuillère de sel
1 petit cuillère de poudre de poivre

Préparer les ingrédients.



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