Introduction
What to expect
Layers of rich meat sauce, creamy bechamel, pasta, and melted cheese baked until bubbling.
The story
Behind the recipe
Lasagna originated in Italy during the Middle Ages. The oldest known written references appear in a 1282 Bolognese ballad and a 1284 chronicle mentioning lagana cum caseo. The first recorded recipe, in the early 14th-century Liber de Coquina, describes fermented dough flattened into sheets, boiled, sprinkled with cheese and spices, and eaten with a pointed stick. The modern baked version, layered with ragù, béchamel, and cheese, is especially associated with Bologna and Emilia-Romagna, though regional variations exist throughout Italy.
Method
Instructions
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1
Saute onion and garlic in olive oil until softened.
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2
Add ground beef and sausage, browning until fully cooked.
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3
Stir in crushed tomatoes and basil, then simmer for 30 minutes.
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4
Mix ricotta with the egg and half the Parmesan.
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5
Cook lasagna noodles until al dente and drain.
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6
Layer sauce, noodles, ricotta mixture, and mozzarella in a baking dish.
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7
Repeat layers and finish with mozzarella and remaining Parmesan.
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8
Cover and bake at 190C for 45 minutes, then uncover and bake 15 minutes more.
Adaptations