Every region in Italy has his own version of this pasta, we’ll have a lot to talk in the while we are making it. And you know how much I love talking… sorry 🙂
More than 2000 years ago Horace wrote about this pasta. Few years ago my grandma was making it, then my mom, now me… Are you going to be the next?
You can’t say you know Italy if you’ve never tasted a plate of lasagna: thin sheets of fresh egg pasta dressed with ragù pay tribute to one of the symbols of the Emilian tradition.
Lunch at grandma’s house, Sundays with the family, birthdays with friends: since the times of the ancient Romans, lasagna has accompanied all the most important moments of Italians. And when their unique scent fills the air, it is impossible not to have your mouth watering.
A course to be savoured together, which tastes of love and tradition. A tradition to be handed down from generation to generation.
Large wood cutting board (even a table!) — counter top is fine if that’s all you have
Rolling pin or Pasta rolling machine
Big Knife
Fork
Big pot
Medium pot
Strainer
Wooden spoon
Cutting board
Medium oven tray
Oven
Flour
Eggs
Mixed ground meat (pork and beef)
Onion
Bunch of Celery
Carrot
Big can of passata
Parmigiano Reggiano
Milk
Extra virgin olive oil
Salt
Mozzarella
