Lasagne or lasagna (U.S), is a wide, flat pastashape and possibly one of the oldest. Theword also refers to a dish made with thistype of pasta with different sauces andbaked in the oven.
Traditionally, the dough was prepared inSouthern Italy with semolina and water and inthe northern regions, where semolina was notavailable, with flour and eggs.
Today in Italy, since the only type of wheat allowed forpasta is durum wheat, lasagne are made of semolina(from durum wheat) and eggs.
ORIGIN:There are three theories on the origin of lasagne,two of which denote an ancient Greek dish. The maintheory is that lasagne comes from Greek "laganon",a flat sheet of pasta dough cut into strips. The word"lagana" is still used in Greek to mean a flat thin typeof unleavened bread.
Another theory is that the word lasagne comes fromthe Greek "lasana" or "lasanon" meaning "trivet orstand for a pot", "chamber pot". The Romansborrowed the word as "lasanum", meaning "cookingpot" in Latin.
The Italians used the word to refer to the dish inwhich lasagne is made. Later the name of the foodtook on the name of the serving dish.
A third theory proposed that the dish is adevelopment of the 14th century English recipe"Loseyn" as described in The Forme of Cury, a cookbook in use during the reign of Richard II.
This has similarities to modern lasagne in both itsrecipe, which features a layering of ingredientsbetween pasta sheets, and its name. However, animportant difference is the lack of tomatoes, whichdid not arrive in Europe until after Columbusreached America in 1492.
LASAGNA RECIPEINGREDIENTS:Minced Beef 450gTin of Tomatoes 400gMushrooms 100gChopped onion 1Garlic 1 cloveButter 25gLasagne Pasta 1 Packet (baked)For the lasagna white sauce:Milk 300mlButter 25gPlain Flour 25g
METHOD OF PREPARE1. To prepare the Meat Sauce, fry the Mince Beefand Onion until brown.2. Stir in the Garlic, Tomatoes and Mushrooms(sliced).3. Cook for about an hour until thick and rich.4. If necessary add 2 tablespoons of Wheatflourdissolved in a small amount of cold water tothicken.5. Grease an oven proof dish
6. To make the Bechamel sauce, melt the Butter, stir theFlour in and add the Milk, stirring until thickened.7. Grate the Cheese and add. Add seasoning to taste.8. Layer the ingredients repeatedly, starting with the MeatSauce, then the Lasagne, ending with the BechamelSauce.9. Sprinkle some Parmesan Cheese on top and bake theLasagna in the oven at 400F / 200C / Mark 6 for about 45minutes.10. Serve the Lasagna with Parmesan Cheese.