Lasagna (English pronunciation: /laˈzaɲə/) is a wide and flat type of pasta and possibly one of the oldest shapes. As with most other pasta shapes, the word is generally used in its plural form lasagne in Italy and the U.K. Traditionally, the dough was prepared in Southern Italy with semolina and water and in the northern regions, where semolina was not available, with flour and eggs. Nowadays in Italy, since the only type of wheat allowed for pasta is durum wheat, lasagne are made of semolina (from durum wheat) and eggs. There is a green version which is coloured with spinach.
There are few theories on the origin of lasagna, two of which denote an ancient Greek dish. The main theory is that lasagna comes from Greek λάγανον (laganon), a flat sheet of pasta dough cut into strips. The word λαγάνα (lagana) is still used in Greek to mean a flat thin type of unleavened bread.
The other theory is that the word lasagna comes from the Greek λάσανα (lasana) or λάσανον (lasanon) meaning "trivet or stand for a pot", "chamber pot". The Romans borrowed the word as "lasanum", meaning "cooking pot" in Latin. The Italians used the word to refer to the dish in which lasagna is made. Later the name of the food took on the name of the serving dish.
Lasagna, if well made, can be a very delicious dish. It can be served as a snack, first course or main meal.
The Recipe
Serves: 4-6
Cooking Time: 30 -40 minutes
Oven Setting: Preheat to 190C or Gas Mark 5
Ingredients:
1/2 lb dried lasagna pasta (comes in small sheet size from supermarkets)
2oz Parmesan cheese (grated)
1/2 lb dried lasagna pasta (comes in small sheet size from supermarkets)
2oz Parmesan cheese (grated)
Ingredients for meat sauce:
1 lb raw minced beef
2 small onions (finely chopped)
2 oz butter, or oil
2 tablespoons flour
2 teaspoons tomato puree
2 wineglasses of red wine
4 wineglasses of stock (beef, chicken or vegetable as preferred)
salt and pepper (to taste)
2 small onions (finely chopped)
2 oz butter, or oil
2 tablespoons flour
2 teaspoons tomato puree
2 wineglasses of red wine
4 wineglasses of stock (beef, chicken or vegetable as preferred)
salt and pepper (to taste)
Ingredients for white sauce:
2 oz butter
2 tablespoons flour
1 pint milk
salt and pepper (to Taste)
2 tablespoons flour
1 pint milk
salt and pepper (to Taste)
Method:
1. First prepare the meat sauce.
2. Lightly brown onion in the butter or oil.
3. Add minced beef and continue to fry, stirring frequently, for 5-6 minutes.
4. Blend in the flour, tomato puree, wine and stock.
5. Season, cover and bring to the boil.
6. Simmer for 45 minutes to 1 hour or until the meat is tender and the sauce thick.
7. Add more stock, if necessary, during the cooking.
8. Now prepare the lasagna pasta sheets.
9. Simmer the lasagna pasta sheets in a large pan of salted boiling water. Only a few sheets at a time to avoid the sheets sticking together.
10. When tender (after about 12 minutes), lift out with a draining spoon into a bowl of cold water. Then drain again and spread on a damp cloth. 11. Prepare the white sauce.
12. Melt the butter in a small saucepan.
13. Remove from heat and stir in the flour.
14. Blend in half the milk, then stir in the rest.
15. Stir this over a moderate heat until boiling, then boil gently for 1-2 minutes.
16. Season to taste.
17. Assemble the lasagna.
18. Well butter an ovenproof dish.
19. Spoon a layer of meat sauce on the bottom of the dish.
20. Arrange some lasagna pasta sheets over the sauce to cover completely.
21. Continue with a layer of meat sauce, then white sauce, then lasagna pasta sheets.
22. Repeat this until the dish is full and finish with the white sauce.
23. Sprinkle with grated Parmesan cheese thickly over the top.
24. Brown in a preset oven at 190C or Gas Mark 5, for about 30-40 minutes.
25. It is cooked when the cheese has browned and the lasagna pasta has browned around the edges of the dish.
