The lasagna recipe

Olivier Poels 5:40 p.m., May 03, 2022

The Greeks were already preparing "laganon", pasta made with vegetables and meat.

The Arabs had, for their part, developed the technique of drying pasta to preserve it and prepared a kind of almond pasta cake.

But it is to the famous Gavius ​​Apicius, a figure of Roman gastronomy who lived in the 1st century, that we owe the first mentions of lasagna as we know it.

It evokes a recipe for large square pasta (laganum) prepared with stew in multilayers and cooked in a lasanum.

A few centuries later, in the 13th century, a much more precise recipe was published in a very important anonymous work for Italian cuisine, "Liber da Coquina", which evokes the cuisine of southern Italy.

De lasanis is a preparation that alternates layers of boiled pasta and cheese.

At that time, there were no tomatoes yet!

Today, the classic recipe mixes this famous dough sheet, al ragu (meat) sauce, béchamel and cheese, all mounted in mille-feuilles.

There are of course many variations.

The lasagna recipe

Ingredients :

• A dozen sheets of lasagna

• 1.5 kilos of al ragu sauce (beef, pork, onion, garlic, tomato, red wine, carrot, celery, herbs)

• 75 cl bechamel sauce (butter, flour, milk, salt, pepper)

• 200 g of grated parmesan