Name: La Lasagna (Lasagna)
Yield: Serves 6
Cuisine: Italian
Ingredients: 1 large carrot, chopped fine; 1 cup freshly grated Parmigiano Reggiano; 2½ cups milk; a pinch of freshly grated nutmeg; 4 oz mozzarella, cubed; sea salt and freshly ground black pepper; 1 large celery stalk, chopped fine; 2 cups strained canned tomatoes; ½ cup dry red wine; 1 lb fresh lean ground beef or veal; 3 tablespoons unsalted butter; a handful of dried porcini mushrooms, soaked in warm water for at least 1 hour; 5 cups all-purpose flour; 2 tablespoons olive oil; 1¼ cups ready-made dried lasagne; 6 large eggs; 4 tablespoons all-purpose flour; 1 large onion, chopped fine

Preparation info

Serves
6

Difficulty
Complex

Appears in

Classic Italian Cooking

By Valentina Harris

Published 2008

About

The amount of work required to make a real lasagna is quite immense. There is a lot of preparation involved in making up all the different elements before you get to the point of assembly. The real traditional recipe from Ferrara uses far more ingredients, including pancetta, prosciutto, pork loin, chicken livers, truffles, and cream, not to mention peas! Here is my toned down version of that recipe, which I feel is somewhat more accessible to most. In any case, Italians choose to make lasa