Lasagna – Essen voller Erinnerungen

Lasagna – Food full of Memories

Pane-Bistecca
Lasagna – a feast for my family!
But first, I want to clarify the difference between the words lasagna and lasagne! Lasagna is the Italian word for this pasta dish, it is singular, because most of the time you only serve one lasagna, not several. Lasagne is therefore the plural and therefore this word, written this way, is wrong on every menu card in the German-speaking area! I do not want to order several lasagne, but only one lasagna!

Lasagna originated in ancient Rome and so it is no wonder that I first ate it, as a small child, in Rome at my Zia Lisa’s house. Layers of thin, wonderfully soft pasta, in a meaty tomato sauce, with a cheesy white sauce in between that was new to me… I, being a pasta spurner loved it so much!

From then on, it was the meal that my mom, full-blooded Italian, always cooked for special occasions or invitations. Of course, she made the pasta herself, everything from A to Z was homemade.

She was in the little kitchen all day, working, stressed because sometimes not everything went as she wanted, often cursing in several languages when she scalded her fingers on the hot pasta, and at the end of the day we all sat around the table and couldn’t eat enough lasagna. (Now that’s not quite right, because Mom usually made 2-3 lasagne right away so we wouldn’t be hungry either). Mom was showered with compliments because the lasagna was incredibly good and at the end of the evening, she fell into bed exhausted but happy! Mami, I miss you dearly! (and your Lasagna!)

This recipe participates in the Blog Event Food full of Memories on Zorras Blog Kochtopf which is hosted by the charming Ole from Nimmersatt And of course I’m there with my memories!
Prep time
30 min
Cooking time
50 min
Portions
6
Total time
1 h 20 min

Ingredients

For the Béchamel Sauce:

  • 2 tbsp Butter

  • 2 tbsp Flour

  • 500 ml Milk

  • 30 g Parmesan grated

  • Salt and Pepper

  • Nutmeg

  • And:

  • 1 Portion Bolognese Sauce (without Pig Trotters)

  • 600 g fresh Lasagne PastaLeaves (I found fresh pasta which didn’t have to be cooked. If you are not able to get this pasta you can use the dried pasta plates) (or homemade Pasta, cooked)

  • Mozzarella Cheese

  • 20 g Parmesan, grated

  • 5 g Butter

Instructions

1

Step 1

For the Béchamel sauce melt the butter in a pot and add the flour. Mix very well with a whisk until all sticks together. Then add the milk, season well and add the grated cheese. Whisk well until the sauce has thickened.
2

Step 2

Grease a big gratin dish with the butter. Add a soup ladle of Bolognese sauce and spread it on the bottom of the dish. Do the same with the Bechamel sauce. Cut the pasta sheets into the right size and lay them on top of the sauce. Add some Bolognese sauce and Bechamel sauce.
3

Step 3

Go on putting layers of pasta and sauce and finish with a layer of Bolognese sauce and Bechamel sauce. Cut the mozzarella into slices and put them on top. Sprinkle the Parmesan over the whole dish.
4

Step 4

Bake the Lasagne in the oven at 180 C for 40 minutes.

Notes

Let the Lasagne rest for 5 minutes before cutting. It will be easier to serve.
Blog-Event CXCV - Essen voller Erinnerungen (Einsendeschluss 15. April 2023)
Lasagna – Essen voller Erinnerungen
Lasagna – Essen voller Erinnerungen
Lasagna – Essen voller Erinnerungen
Lasagna – Essen voller Erinnerungen
Lasagna – Essen voller Erinnerungen
Lasagna – Essen voller Erinnerungen
You may also like
From around the worldSide DishChicoryEasyEuropeMeatVegetablesGluten-freeYogurtLeekMealsSaladDressingPorkSwitzerlandBaconSpecials

Lauch-Chicorée Salat mit Speck

1 Mins read
Leek and chicory salad with bacon Pane-Bistecca Leek and chicory salad with bacon is a typical fall salad! We have salad almost…
EggplantSide DishVegetablesGluten-freeMainsPotatoesGarlicHerbsMealsMushroomsLeftoversSpecialsVegetarianOnion

Auberginen und Pilze auf Kartoffeln

1 Mins read
Eggplants and Mushrooms on Potatoes Pane-Bistecca A vegetarian meal with boiled potatoes, that’s this recipe for eggplants and mushrooms on potatoes. If…
AlcoholFrom around the worldChiliEuropeMeatVegetablesMainsItalyGarlicHerbsLeekMealsNoodlesPastaSaucePorkSpaghettiStarters

Pasta mit Lauch-Schweinefleisch Sauce

1 Mins read
Pasta with leek and pork sauce Pane-Bistecca Pasta is simply something delicious, especially this pasta with leek and pork sauce! But you’d…

Leave a Reply

Your email address will not be published. Required fields are marked *