Get into the Taste

ITALIAN LASAGNA

It’s time to talk about food. I get to know that Lasagna it’s really popular in the US, but at the same time I got the impression that American Lasagna and the Italian one are quite different!

So, I thought, why not giving you the original receipt of the Italian Lasagna! This receipt is the one that my grandma still uses and taught to me once, and that also my mum follows.

Ingredients:

• -       1.1 pounds of minced meat (the hamburger kind);
• -       peeled tomatoes (600 grams, sorry this is real hard to    convert in pounds);
• -       flour 80 grams
• -       butter 80 grams
• -       milk 1 liter (33,81 once);
• -       lasagna noodles
• -       salt
• -       nutmeg
• -       white wine
• -       1 stock cube

Ragù sauce (Bolognese sauce): sauté the minced meat with some oil. Add some white wine, and the peeled tomatoes. Add a stock cube and some herbs and spices, and let it cook for two hours.

Mean while, you need to prepare béchamel: melt the butter and add the flour until it becomes like a batter. Then, add the milk (better if warm), some salt and some nutmeg. Go on mixing until the batter becomes denser.

Take an oven pan, and put some béchamel on the ground. Then put the lasagna noodles, some ragù sauce and some béchamel. Repeat the same procedure until you get about 8 layers (lasagna noodles, ragù sauce, béchamel). You need to end with béchamel on the top.

Cook the lasagna for 20 minutes in the oven at a temperature of 180-Celsius degree (should be around 356 Fahrenheit).

Enjoy!

Ps. I really nice website for cooking and receipts, which I actually use is: http://www.giallozafferano.it

Xo Xo Camilla