Lasanga - Everybodies Favorite
The creation of this amazing dish started in and around Naples. Thank you as my kids love this dish so much. Fine tuned to our taste and think you will love it!
There are several components to assemble the lasanga. The first is the bechamel sauce. You find the recipe here and the red sauce or ragu you find the recipe here
Lasanga
- 1 liter of bechamel sauce
- 1.5 liters of ragu
- 200 grams of Mozzarela
- 200 grams of Parmensan shaven not in "crumbs"
- Olive oil to grease the lasanga shapes
- Fresh pasta sheets preferred you find the base recipe here.
- Optional: Instead of beef use veal
1Make the sauces and let them cool down a little. The bechamel sauce should set a little and the ragu should not be piping hot
2Cook for 35 - 40 minutes at 190 degrees celcius. Always check that the cheese does not go too dark. And put on the grill in the last few minutes to get a cispy cheese roof on your lasanga palace
Important: Once cooked let it cool down for around 10 - 15 minutes. When it is too hot it just does not taste good.You can pair lasanga like this with fresh young champagne for example: Rol Roger NV or go with a red like a Syrah from the Northern Rhone. Ofcourse you can enjoy this with a solid wine like this one from Gaja: Ca' Marcanda Promis one of my favorites. Or do something different and try a dry white wine to counter the cheese textures and round flavors of the ragu and bechamel. Have a great gastronomic adventure!
