We are glad to have you here today at solsarin.com. Today, I will discuss an “authentic Italian lasagna recipe” that you can prepare at home.
What is lasagna used in authentic italian lasagna recipe?
A lasagna, also commonly referred to as lasagne, is a type of pasta. It is one of the oldest types of pasta on earth, and it consists of very wide, flat sheets that are
stacked on top of one another. The lasagna may also be
referred to as an Italian dish that consists of stacked layers of lasagna alternated with fillings such as ragù (ground meats and tomato sauce), béchamel sauce, vegetables, cheeses (which may include ricotta, mozzarella, and parmesan), and seasonings and spices. When the dish is
baked, grated cheese can be
used to cover the top, melting cheese. The most common way of preparing cooked pasta is to assemble it with other ingredients and then cook it in an oven. Once cooked, the resulting baked pasta is
cut into single-serving squares or rectangular portions.
What are the origins and history of lasagna used in authentic italian lasagna recipe?
There is no doubt that lasagna originated in Italy in the Middle Ages. Several centuries ago, a poem about lasagna was
transcribed in the Memoriali Bolognesi (“Bolognesi Memorials”), where the first recorded recipe was
transcribed by a Bolognese notary in 1282; and the first documented recipe was
transcribed in the early 14th-century Liber de Coquina (The Book of Cookery). Unlike the later traditional form of lasagna, it bore only a slight resemblance to its predecessor. In this dish, fermented dough was
flattened into thin sheets, boiled, and topped with cheese and spices, and then eaten with a pointed stick that was
made from a small piece of wood. It is
estimated that a century after the Liber de Coquina, recipes were
written that recommended boiling pasta in chicken broth and dressing it with cheese and chicken fat. Adapted for the Lenten fast, walnuts were
added to the pasta.
There are many variations of lasagna that are used in authentic italian lasagna recipe.
There are several types of mass-produced lasagne that have ruffled edges, including lasagna riccia, a doppio festone, sciab and sciabl. Manufacturers of factory-produced lasagne in Veneto call them bardele or lasagnoni. The nifty lasagnes are
called mezze lasagne, and if they have ruffled edges, they are called mezze lasagne ricche. The narrower lasagnette and its longer cousin, as well as the sagne of Salento (the “heel” of the Italian boot) and lagana in Apulia are all pastas that are similar.
The lasagna of Naples, lasagne di carnevale, is a delicious dish made with ingredients such as sausage, small fried meatballs, hard-boiled eggs, ricotta and mozzarella cheeses, and topped with Neapolitan ragù, a meat sauce made from ground beef.
It is traditionally
associated with the Emilia-Romagna region of Italy to make lasagna al forno, a dish usually composed of layers of thick ragù and bechamel sauce, and is the most common version of the dish outside of Italy. It is traditionally the case in this region, especially in Bologna, that lasagna layers are green (the colour is
obtained by mixing spinach or other vegetables into the dough) and that they are
served with ragù (a thick sauce made from onions, carrots, celery, finely ground pork and beef, butter, tomatoes, and bechamel), Parmigiano-Reggiano cheese, and bechamel sauce.
It is also important to note that lasagna can be
made in other regions with a variety of ingredients, including ricotta or mozzarella cheese, tomato sauce, meats (such as ground beef, pork or chicken), and vegetables (such as spinach, zucchini, olives, mushrooms). It is usually
flavored with wine, garlic, onion, and oregano as a seasoning. Lasagne is always
baked (al forno) in all cases.
Semolina, flour, and eggs were traditionally
used in the preparation of pasta dough in Southern Italy; however, flour and eggs were
used in northern regions where semolina was not readily available. Due to the fact that only durum wheat is
allowed for commercially sold pasta in modern Italian cuisine, industrial lasagnas are
made from semolina derived from durum wheat. It is important to note, however, that in the north, especially in Emilia-Romagna, the tradition of egg-based dough has
continued to be popular for artisanal and homemade productions.
An authentic italian lasagna recipe.
In order to make authentic italian lasagna recipe, what are the basic ingredients that need to be used?
Despite what you might think, a basic authentic Italian lasagna recipe doesn’t require a lot of ingredients. It’s really all about the lasagna noodles, meat sauce, bechamel sauce, and mozzarella that you need. I don’t see why complicated recipes are necessary. You will never have to use as many ingredients if you use really good quality ones, and they will taste as good as any 40 ingredient recipe you can throw at me.
Here’s how to get great quality meat delivered to your door: Farm Foods! I tried their ground beef recently and it is the best I’ve ever had! They have top quality meat from American farms that are grass fed and do not use antibiotics or growth hormones on their cows. It is evident that the meat is of the highest quality. They also offer top quality pork, lamb, chicken, and even seafood.
How long does it take to makescratch?
You can assemble a lasagna in about 15 minutes if you follow my tips, which include making parts of the lasagna ahead of time. For a crispy top, bake it for around half an hour to 40 minutes. I have found that if you make your own sauce, and assemble the dish right after, it will take you about one hour and a quarter (1 hour for the sauce and 15 minutes for the assembling). It is well worth the effort.
How do you Make authentic italian lasagna recipe from scratch?
If you follow my simple, step-by-step instructions below, you will be able to make lasagna from scratch almost completely (since I am not making the pasta). You can also make a traditional Bolognese meat sauce if you like, which includes onions, celery and carrots, for a more authentic lasagna Bolognese. It is a recipe from a region of Southern Italy.
Is it possible to freeze lasagna?
It is one of the best make-ahead dishes for freezing because it freezes so well that you can freeze it in the whole tray, or you can cut it into smaller pieces and freeze them individually, depending on your preference.
Traditional authentic italian lasagna recipe.
4 Tbsp extra virgin olive oil (high quality like Partanna).
3 or 4 cloves of garlic.
2 Tbsp chopped fresh parsley.
1 lb ground beef.
Approximately 42 oz Italian tomato purée (passata) or whole tomatoes puréed (the very finest choice is San Marzano dell’Agro Sarnese-Nocerino, DOP) (If using 24 oz jars, you’ll need 1 3/4 jars – if using 28 oz cans, use 1 1/2 cans.).
Kosher or sea salt.
3 oz butter.
4 oz flour.
24 oz warm milk, whole is preferred.
Dash of nutmeg.
Kosher or sea salt.
In addition to these ingredients, there are others.
You will need 1 pound of lasagna sheets or noodles (use Italian or homemade noodles for best results).
Approximately 10 ounces of shredded mozzarella cheese (whole milk, low moisture content) can be used for this recipe. I recommend shredding your own cheese or cutting fresh mozzarella into small pieces.
On top of the dish, sprinkle 2 tablespoons of grated Parmigiano Reggiano cheese.
You may want to prepare the meat sauce and the bechamel sauce ahead of time (up to a day before).
Temperature of the oven: 400 degrees Fahrenheit (200 degrees Celsius).
There should be a pan measuring 9″ x 13″ that is ovenproof (preferably freezer-proof, too).
Make the Meat Sauce.
Using a large heavy pot, heat the oil, garlic, and parsley over medium-high heat until the garlic begins to brown. Once the garlic is browned, increase the heat and add the ground beef. Break up the beef, but keep it chunky. Sprinkle with about 1/2 tsp of salt to taste.
If the beef is beginning to dry up, add the tomatoes and stir well. Add more salt, lower the heat and allow the mixture to simmer for about an hour, stirring from time to time. Taste for salt and pepper, and serve.
The torn basil leaves should be added to the sauce once it is ready. Remove about a cup (8 oz) of plain sauce (leave the ground beef in the pot and save it for the top layer). If you make my quick Italian tomato sauce and have some on hand, feel free to use that instead of the plain sauce. When the meat sauce is cool, refrigerate it, or set it aside for later use.
Make the Bechamel Sauce (while the sauce is simmering).
As soon as the butter has melted, add the flour to the pan, and keep stirring until the flour has been cooked for at least five minutes, but don’t allow it to brown. Pour in a little milk, and stir quickly to mix everything together.
As you stir, continue adding milk a little at a time until you have incorporated all of the milk into the flour and butter mixture. Once the milk is fully incorporated, add more milk.
As the composition gets closer to that of a sauce, add more milk each time.
When all the milk has been added, sprinkle about 1/2 tsp salt, a dash of nutmeg, and about 1/4 tsp white pepper over top. Taste the sauce and adjust it as needed. Make sure you keep a lid on the sauce if you are not using it right away.
Cook the Noodles (Skip this step if using no-cook lasagna noodles).
If you want to avoid the noodles sticking together, boil them in plenty of salted water while moving them constantly. Once the noodles have been
cooked for about 5 minutes BEFORE the time indicated on the box, remove them from the heat and reserve about 2 cups of the pasta water. Drain the rest of the water and place the noodles in a pot filled with cold water, which will stop the pasta from cooking any further.
Assemble the Lasagna.
Put a thin layer of sauce around the edges of the pan.
Three pieces of lasagna should be added lengthwise and then
a quarter of the bechamel sauce should be generously poured on top.
Lastly, dollop on the meat sauce, but do not add so much
sauce that by the time the lasagna is done, it will only be a sauce.
About a quarter of the mozzarella should be sprinkled on top.
The next step is to cover the bottom layer with more lasagna sheets, but this time slice them into 9″ strips, so they will be able to be
placed in the opposite direction. This will give the lasagna structure to hold together when cut. Cut the pieces so that they cover the bottom layer without leaving too much space.
In order to make 5 layers of pasta and 4 layers of filling, repeat the process with the bechamel, meat sauce, and mozzarella three times more.
As a matter of fact, the amount of meat sauce you added will determine whether you have leftover meat sauce or not, but if you do,
please take some of the reserved pasta water (about a cup), rinse the pot with it, and add it to the lasagna before adding the top layer.
It is also possible to pour the water directly on top of the lasagna. As we didn’t fully cook the pasta, it will absorb more liquid as the lasagna cooks in the oven.
I usually pull four sections (I overlap the top layer) of the most attractive looking pieces (which are not
broken or cut) and save them for the top of the lasagna since the top of the lasagna will have the strips lengthwise.
Lastly, sprinkle grated Parmesan over the baked lasagna.
Bake the Lasagna.
Place the lasagna in a preheated 400 F (200 C) degree oven for 20 minutes,
then remove the foil and bake for another 10 to 20 minutes, depending on how crispy you want it.
When you remove them from the oven, the edges will bubble. Let cool for 10 minutes before cutting.
If you like, add a sprig of basil.
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