Lasagne Tradizionale
Traditional layered pasta with beef ragu, béchamel sauce, and mozzarella.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Tony Macaroni - Dunfermline
Lasagne's history is complex, with roots tracing back to ancient Greece and Rome. The term 'laganon' in ancient Greece referred to a flat sheet of pasta. Romans adopted a similar dish called 'lasanum,' which was cooked in a pot. However, the layered lasagna we know today began to take shape in the medieval period, primarily in the Emilia-Romagna region of Italy, with various regional interpretations evolving over time.
Lasagne is a beloved dish in Italy, often associated with family gatherings, celebrations, and festive occasions. It embodies the Italian tradition of sharing food and creating a sense of community.
Family Meal
Lasagne is a common dish served during large family gatherings and holidays, particularly on Sundays. Preparing and sharing it is a cherished tradition.
Regional Variations
While the core elements remain consistent, variations in ingredients and preparation exist across different regions of Italy. Some regions might use different cheeses (like ricotta), meats (like sausage), or vegetables.
Comfort Food
Lasagne is considered a quintessential comfort food, evoking feelings of warmth, nostalgia, and home.
Lasagne Tradizionale is a symphony of rich and comforting flavors. The robust meat ragu is balanced by the creamy béchamel, and the mozzarella provides a delightful chewiness and mild tang.
The flavor profile is centered around the deeply savory beef ragu, typically made with ground beef, tomatoes, onions, carrots, celery, and red wine, simmered for hours to develop a rich and complex taste. The béchamel sauce contributes a velvety smoothness and subtle sweetness, contrasting the meatiness. The mozzarella adds a slightly tangy, milky flavor and a delightful textural contrast as it melts and browns during baking. Herbs like basil and oregano provide aromatic notes, enhancing the overall flavor.
Ragu Preparation
Simmer the ragu for a long time (at least 2-3 hours) over low heat to allow the flavors to meld and deepen. This is crucial for a rich and flavorful sauce.
Béchamel Consistency
Ensure the béchamel sauce is smooth and creamy, not too thick or too thin. A medium consistency will allow it to spread evenly and create a luscious texture in the lasagne.
Pasta Layering
Pre-cook the lasagna sheets for a few minutes before layering them. This prevents them from being overly dry and ensures even cooking.
Resting Time
Let the lasagne rest for at least 15-20 minutes after baking before slicing and serving. This allows the layers to set, making it easier to cut and prevents it from falling apart.
Explore additional Italian dishes and restaurants
Explore ItalianDiscover top dining spots and culinary experiences in Dunfermline.
Explore DunfermlineLearn more about the food culture, restaurant scene, and culinary heritage of UK.
Explore UK