Le Lasagne

In Italian

Le lasagne sono un tipo di pasta con cui si confeziona un piatto tipico regionale originario dell'Emilia-Romagna e di San Marino ma diffuso ormai in tutta l'Italia. Le lasagne vengono cucinate al forno componendo, in una teglia, un congruo numero di strati sovrapposti di pasta sottile, alternati a ragù, besciamella e a parmigiano. In Liguria ne viene confezionata una versione che prevede, al posto del ragù, l'utilizzo della salsa al pesto e senza besciamella. La pasta con cui si confezionano le lasagne può assumere colore verde se preparata con l'aggiunta di spinaci, altrimenti ha il tipico colore della classica pasta all'uovo.

In English

Rectangular sheets of Italian pasta, about the size of a standard envelope. The baked dish that incorporates them is also called lasagne and is usually prepared with alternate layers of Bolognese sauce, lasagne sheets and béchamel sauce (=Besciamella), topped with grated Parmesan cheese and baked in the oven until browned. Lasagne can be made with many different fillings, such as roasted vegetables, spinach, aubergine, fish or chicken. A simple tomato sauce could be used in place of béchamel or different cheeses can be grated on top. There are various types of lasagne sheets to choose from - the simplest is made from durum wheat semolina and water. Lasagne all'uovo is made with eggs and is slightly ridged. Lasagne verde is made with spinach and is dark green in colour. Lasagne sheets are available fresh, semi-fresh or dried and some need to be pre-cooked in boiling water for a few minutes before baking, so it's best to follow the packet instructions to get it right.

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