Real Italian Lasagna

The oldest kind of pasta produced in Italy? Well, yes. When you look at a Lasagna sheet you’re definitely looking at the mother of all pasta shapes, the one that started it all.
And like all pasta, you’ll find that lasagna recipes change according to regional traditions: Liguria will serve them with freshly made pesto, in Puglia you’ll eat them with fresh tomatoes, basil and ricotta, in the surrounding of Naples you’ll taste them with ragù but not baked. There are lots of variations for the dough as well. Luckily for us, Italians are always on a food creative drive.
We’re going for the most classic recipe today, the one everyone thinks of when you say “lasagna”. Freshly made lasagna pasta sheets (did you check out our fresh pasta making recipe?) stuffed with homemade ragù, béchamel sauce and Parmigiano Reggiano. Takes a while, rewards tenfold and we’ve still got lots of time at home, right? You could buy the pasta ready made, as well as the ragù, but here is the recipe to do it all yourself.

The oldest kind of pasta produced in Italy? Well, yes. When you look at a Lasagna sheet you’re definitely looking at the mother of all pasta shapes, the one that started it all.
And like all pasta, you’ll find that lasagna recipes change according to regional traditions: Liguria will serve them with freshly made pesto, in Puglia you’ll eat them with fresh tomatoes, basil and ricotta, in the surrounding of Naples you’ll taste them with ragù but not baked. There are lots of variations for the dough as well. Luckily for us, Italians are always on a food creative drive.
We’re going for the most classic recipe today, the one everyone thinks of when you say “lasagna”. Freshly made lasagna pasta sheets (did you check out our fresh pasta making recipe?) stuffed with homemade ragù, béchamel sauce and Parmigiano Reggiano. Takes a while, rewards tenfold and we’ve still got lots of time at home, right? You could buy the pasta ready made, as well as the ragù, but here is the recipe to do it all yourself.