Lasagne di Siena

Preparation info
    • Difficulty


Appears in
Pasta Italian Style

By Patricia Lousada

Published 1991

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Lasagne is normally made with a béchamel sauce but sometimes in Italy you will find this lighter version made with mozzarella. This recipe comes from a small trattoria in Siena.


Basic recipes


Finely chop the onion, garlic, carrot and celery. Heat the oil in a heavy saucepan and gently sauté the chopped vegetables until soft. Cut the skins of the sausages, remove the meat and add this to the pan, along with the minced beef. Brown the meat, breaking it up with a fork at the same time. Stir in the flour, add the wine and boil hard to evaporate. De-seed and chop the chilli. Add it along