Today HozOboz offers you a great classic lasagna recipe. It’s usually made of beef but veal will be a great option as well. If you’ve never cooked it before, be ready that it may be rather challenging. However, that’s only first time, because once you’ll get the way to make this yummy thing, you’ll be able to cook with you eyes closed. So, step by step recipe for classic lasagna is our agenda today.
Lasagna is flat-shaped pasta of square or rectangular form. First and foremost, it’s typical for Bologna, Italy. Lasagna is a pasta dish with various filling (meat, fish, vegetable etc.), filled with sauce (usually béchamel sauce). Originally, the word ‘’lasagna'' brought the meaning of a casserole for cooking. The thing is, although the dish is thought to be Italian, the word ‘’lasagna'' derives from greek ‘'λάσανα'' that means hot layers or plates. The word was borrowed by romans but they said it like ‘’lasanum’'' and had a meaning of a boiler or pot fro cooking.
The first lasagnas were cooked in Emilia-Romagna region of Italy but it became more popular throughout the whole country and beyond its borders. In the ancients times, lasagna was made in stone ovens in a special pan without a grip. Several thin dough layers were put in it along with vegetable rage and parmesan cheese. In other regions (Liguria, for example) different sauces like pesto are used.
As you might have noticed, lasagna may vary, but this one is made with meat is very healthy due to the high content of protein (twice as much than fats, and tree times more than carbohydrates). Furthermore, protein is known to be a building material for human body cells.
Amazing satiety is another advantage of this dish. Eating a piece of lasagna, and you won’t be hungry soon. You’ll have neither heaviness in your stomach not feeling of overeating. However, this distinctive feature works not only for lasagna, but almost for all Italian cuisine. Classic Lasagna is the best proof.
So, now you see that classic lasagna preparation is not that exhausting and hard as you could imagine. Of course it’s not ''cooked-in-15-minutes''' kind of dish but come one, you feel that incredible taste? By the way, the great advantage of lasagna is that it can be freezes any time and then beaten again any time you want. For example, you may cook it on weekend (better make it in foil pie dish) and keep in the refrigerator.