- 10.5 oz Lasagna
- 2 eggs
- 4.5 oz (125 g) mozzarella
- 4 slices of cooked ham
- 5 oz (141 g) grated Parmiggiano Reggiano
- ragú (meat sauce)
- besciamella (white sauce)
- 7/8 pound ground beef
- 7/8 pound tomato sauce
- salt and spices
- white wine
- 1 2/3 cups milk
- 3 spoons of flour
- 1/8 cup butter
- salt and pepper
This dish has been enjoyed for thousands of years. In 1284, a Franciscan friar, Salimbene da Parma, used to talk about one of his brothers, describing him as a lasagna fanatic.
The most popular and beloved variation is Lasagna Bolognese, made with meat sauce, besciamella (white sauce) and Parmiggiano Reggiano.
Brown the ground beef in a pan with a dab of oil, add salt and spices and then the wine. After it evaporates, add the pasta and let it cook on low heat for 40-50 minutes.
Besciamella (White Sauce):
On low heat melt the butter in a pan. Add the flour and mix until there are no lumps. Little by little mix the hot milk with the butter and flour until the white sauce thickens. Add a pinch of salt, nutmeg and pepper. Continue stirring over flame until it comes to a boil.
In a pan with a lot of water, add salt and a spoon of oil and cook the lasagna for 5 minutes. Drain and carefully place aside on a clean cloth . In another pan cook the eggs for 9-10 minutes, then take the shell out and cut them into slices. Add the cut the mozzarella followed by the ragú and white sauces.
In a oven pan, spread white sauce on the bottom and carefully lay down the lasagna. Then add white and red sauce as desired, a few pieces of mozzarella, eggs and sprinkle Parmesan. If needed, wet the top of lasagna with half a cup of milk so it doesn’t become too dry.
Bake for 40 minutes at 375°F. Sprinkle the top with breadcrumbs to give the top a golden crust and… Serve Still Warm!