Italian lasagna: what is it?

Fans of Italian cuisine are in all countries of the world. This is not surprising, because it owns unique pasta and lasagna, a simple, but such a delicious pizza, as well as many other dishes. And in order to feel the favorite taste, do not necessarily go to Italy - the necessary products can be found at home. For example, you can try to find out what is so good about lasagna. What it is? Several layers of dough stuffed with meat or vegetable stew, sprinkled with cheese and baked in the oven with sauces.

How did lasagna come about?

What it is? The first about this dish was learned, oddly enough, not by the Romans, but by the Greeks. They learned to bake flat round cakes of wheat flour, which they called laganon. Their recipe passed to the Romans, who began to cut this bread into strips. In some parts of Italy, since then, the word "lagana" has been preserved, which is called a broad paste, more commonly known as tagliatelle. In other areas, the dish has been transformed into something that is now popular all over the world. Interestingly, Scandinavians and Englishmen are also trying to defend the right to invent lasagna. But the Italians are sure that no one can get better than theirs. Well, Neapolitan lasagna, meat and nutrition, is really gorgeous. Try to cook it yourself and see for yourself!

Classic Lasagna with Bolognese

To prepare this dish you will need to master two Italian sauce-Bechamel and Bolognese. Also it will be necessary to acquire special sheets, of which lasagne is formed. What it is? As a matter of fact, it is macaroni of an unusual format, thin flat cakes made of wheat dough, sometimes requiring cooking, and sometimes practically ready. So, you need forty grams of butter and a tablespoon of olive, three slices of bacon, sixty grams of ham - Italians prefer a prosciutto, onion, two small carrots, a pair of celery stems, two hundred and thirty grams of ground beef and the same veal, a hundred grams of pork Minced meat, a glass of chicken broth and a glass of white wine, two glasses of crushed tomatoes, cloves, nutmeg, a couple of glasses of hot water, three hundred forty grams of fresh mushrooms, two chicken liver, fresh parsley, half a glass On a cream of high fat content, salt, ground pepper. All this is the ingredients for the filling, and for the Béchamel sauce it will take three tablespoons of butter, three tablespoons of flour, two glasses of warm milk, a glass of Parmesan. And do not forget about the lasagna itself. So, the Bolognese is where lasagna begins. What it is? Thick meat sauce with vegetables. Melt butter, add olive, prosciutto and bacon. After a minute, lower the heat to a minimum and put the chopped vegetables in the pan. When they become soft, add all the minced meat. Stir while fry until done. Pour the wine and broth into a skillet, after ten minutes, put the tomatoes and spices, add water. Stew it for forty minutes and add mushrooms, parsley and liver, and then cream and pepper and salt.

For bechamel, melt the butter in the pan, add the flour and stir until the weight turns brown. Gradually pour in the milk and bring the mixture to thick. Cook the lasagna sheets, put them in a baking dish, each layer spreading with meat sauce and sprinkling with béchamel, and sprinkling with cheese, fill the last layer with béchamel and sprinkle with oil. Bake for about half an hour, before serving, allow the dish to cool slightly.