Lasagne are, in my opinion, one of the best foods in the world.
It’s a famous worldwide pasta dish that I saw, through the years, realized in hundreds of different ways.
Although it is a matter of taste, the Italian classic recipe is, of course, my favorite. If you traveled to Italy I am sure you know what I am talking about.
As usual, there are a lot of regional versions of this. In Calabria, for example, they add sliced hard boiled eggs, mini meatballs and sliced spicy salami (or pepperoni, as Americans call it).
This version is the most classic one and the one that you can find in most of Italian restaurants.
In this video I used a classic Bolognese sauce that I prepared one day in advance, oven ready lasagne and a bechamel sauce from the grocery store.
The ideal way to go is certainly make it from scratch, with fresh pasta and home made bechamel, but if you don’t have time, the result will still be outstanding. Enjoy!
INGREDIENTS:
BECHAMEL SAUCE about 25 oz
BOLOGNESE SAUCE (check my recipe on the Channel!)
GRATED PARMIGIANO REGGIANO CHEESE
OVEN READY LASAGNA 10 sheets
NUTMEG about 2 tsp
INGREDIENTI:
BESCIAMELLA circa 700 gr
RAGù ALLA BOLOGNESE
PARMIGIANO REGGIANO GRATTUGIATO
LASAGNE 10 sfoglie
NOCE MOSCATA circa 2 cucchiaini
Thanks for watching!