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4–6
Medium
Published 2015
This is the traditional variation made in Modena of the classic baked lasagne, the great speciality of Emilia-Romagna. It is usually made with spinach pasta, but plain egg pasta or even dried egg lasagne can be used instead. However, I advise you to spare the time to make your own pasta. The final result is undoubtedly worth the trouble. If you use the dried lasagne that do not need precooking (which I do not recommend), you will have to make the ragù more liquid and bake the dish for 1