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Few recipes make me think of Sundays in Italy like Lasagna.

“Lasagna” is the name of a type of flat pasta, one of the most ancient kinds ever created. The name of the pasta is that of the finished dish too, which is created by stacking layers of pasta and alternating them with tomato sauce and other ingredients.

 

What I love about Lasagna is that each family has a secret recipe for it and it could easily be customized to fit the needs and tastes of everyone: the traditional recipe is with meat but Veggie lasagna is amazing too!

 

The most important thing when cooking Lasagna is to start from the right ingredients!

 

My all-time favorite Lasagna pasta is the Dried Egg Lasagne Sheets by “La Molisana”.  Thanks to a rich dough (made of 4 eggs) this lasagna is made by sheets of super high quality pasta.

 

My secret is that I pre-cook the sheets of pasta just for a couple of minutes in boiling water before assembling them with the other ingredients to cook in the oven.

 

The traditional lasagna is layered with small meatballs, hard-boiled eggs and mozzarella cheeses, and sauced with “ragù” - meat sauce. 

The perfect ragù requires a lot of patience (4 hours on the stove at a low temperature are the minimum!), very good meat and, most importantly, the perfect tomato sauce. Two of my favorite “passata di pomodoro” are the Cirio and Nobile.

Lasagna is not complete without a generous amount of mozzarella and parmigiano that will help to create the delicious “crust” on the top!