Lasagne is a traditional Italian dish originating in Emilia-Romagna , specifically Bologna . The word "lasagna" comes from the Latin word " lasanum ", meaning "pan" or "pot".
The original lasagna recipe was written for the first time in Maestro Martino's medieval recipe book Libro de arte coquinaria in the 13th century . The original recipe called for raw egg pasta, meat sauce, béchamel and grated Parmesan.
Over the centuries the recipe has been adapted and modified based on local availability and personal preference, but the original version remains hugely popular. Lasagna has become an iconic dish of Italian cuisine and is served all over the world.
Lasagna is a versatile dish that can be used for many occasions, from family gatherings to formal occasions. It's a dish that can be cooked ahead of time and reheated before serving, making it ideal for stand-up meals and entertaining.
The original lasagna recipe calls for the use of fresh or low-temperature dried egg pasta, meat sauce, béchamel sauce and grated Parmesan. The classic version of the recipe is as follows.
Ingredients:
• 1 kg of raw egg pasta for lasagne
• 1 kg of mixed minced meat (beef, pork, lamb on request)
• 1 finely chopped onion
• 2 grated carrots
• 2 chopped celery stalks
• 1 liter of tomato puree
• 1/2 liter of milk
• 40 grams of butter
• 40 grams of flour
• Nutmeg
• Salt and pepper to taste.
• 500 grams of bechamel
250 g of grated Parmesan
Preparation:
1 In a large saucepan, brown the beef with the onions, carrots and celery. 2 When the meat is simmering, add the tomato purée and cook over low heat for about 1 hour, stirring occasionally. If you use dried lasagne, leave the ragù sauce a little more liquid.
3 Meanwhile, prepare the béchamel sauce.
Melt the butter in a pan over low heat, being careful not to fry it, add the white flour for cakes and mix well. Keep stirring for a few minutes and add the milk little by little, stirring constantly to avoid the formation of lumps. Continue cooking for about 10 minutes and season with nutmeg, salt and pepper.
4 Preheat the oven to 180°C.
5 Arrange the meat sauce, egg pasta, béchamel sauce and grated Parmesan in layers in a baking dish, in order. Make several layers until all the ingredients are used up and finish with a layer of béchamel and grated parmesan.
6 Cover with aluminum foil and bake for 30 minutes.
7 Remove foil and bake for another 15 minutes or until golden brown and crispy.
8 Leave to rest for at least 10 minutes before serving.
Which wine to pair them with?
The wine you pair your lasagna with depends on the ingredients and spice selections used in its preparation. In general, red wines with balanced tannins and acidity pair best with meats and sauces used in lasagna.
Here are some Italian red wines that go well with lasagna.
•Chianti Classico:
Chianti Classico is a Tuscan red wine. The tannins and acidity are perfectly balanced, with hints of red fruit and spices. A perfect side dish for lasagna with meat sauce.
•Barolo:
Barolo is a Piedmontese red wine. It has strong tannins and lively acidity, with notes of red fruit and spice. Perfect for lasagna with meat sauce or more sophisticated lasagna with game.
Brunello di Montalcino:
Brunello di Montalcino is a Tuscan red wine. It has strong tannins and lively acidity, with notes of red fruit and spices. Perfect for lasagna with meat sauce or more sophisticated lasagna with game.
• Nero d'Avola:
Nero d'Avola is a Sicilian red wine. It has soft tannins and lively acidity with notes of red fruit and spices. Perfect for lasagna with meat sauce or more sophisticated lasagna with game.
In general, it's important to choose a wine that has enough structure to contrast the ingredients in the lasagna, especially the rich, flavorful sauces. It's important to choose wines that highlight the ingredients rather than overwhelm them.
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