(Italian specialty in oven cooked)
Wide are strip of cooked pasta layered with béchamel sauce (*) and ” Ragù (*)”sauce of beef and pork in the middle all cooked in the oven. These stuffed layers can reach too a height of 3 cm. They originate in Emilia Romagna and are known and eaten since 1900. The long strips of pasta (lasagne) cooked in a most primitive way was already knew at the time of the Romans. Sometime we talk as lasagne Verdi because the dough is mixed with some vegetables giving this nice green color.
*Besciamella is* In melted butter is added flour and milk with a pinch of salt and nutmeg, mix until it becomes like a cream .Called sauce à la Bechamel in france and white sauce England. It is used in many Italian dishes .
*Ragù is* Ragù is a sauce made of pork sausage, ground beef and tomato. The name of Ragù comes from the French word “ragoùter” which means to awaken the appetite. Sauté celery, carrot and onion, then add pork sausage, ground beef, after a few minutes add the tomatoes and salt leaves to boil a couple of hours Stir often to prevent burning.