Lasagne: A tradition to be enjoyed
Lasagna, a magical delight synonymous with Italian cuisine, holds a special place as a beloved specialty among food enthusiasts worldwide. Its rich history spans centuries, entwined with fascinating facts that deepen our affection for this delightful dish.
The name ‘lasagna’ is derived from the Latin word ‘lasanon,’ meaning kitchen bowl or dish. The first recipe for this specialty is believed to have originated in ancient Rome, credited to a renowned culinary master. This ancient recipe closely mirrors today’s version of lasagna, featuring thin layers of dough generously stuffed with meat and cheese.
Throughout the Middle Ages, lasagna steadily gained popularity across Italy. Its journey led to minor alterations in composition and recipe, resulting in the timeless classic we cherish today. Beyond Italy’s borders, this dish traversed far and wide, adopted and adapted by many countries, each infusing it with their traditional ingredients and preparation methods.
The traditional recipe for lasagna typically comprises thin layers of tender dough, filled with flavorful minced meat, Bolognese sauce, creamy béchamel sauce, and Parmesan cheese. Through the baking process, these ingredients meld into a perfect harmony of flavors, captivating from the very first bite. More recently, variations of lasagna have emerged, often enriched with additions like fresh vegetables, mushrooms, and various types of cheese.
Beyond being a gourmet delight, lasagna stands out as the perfect dish for casual family dinners or special occasions. Below is a recipe for easily preparing delicious lasagna with minced meat.
Lasagna with minced meat
- 400 g of fresh lasagna sheets
- 400 g of minced meat
- 1 large red onion
- 2 cloves of garlic
- 1 can of tomato paste
- 150 g of hard cheese
- 500 ml of milk
- 5 tablespoons of flour
- 5 tablespoons of butter
- Dried oregano
- Olive oil
Preheat the oven to 180°C. Sauté finely chopped red and white onions in olive oil until softened. Add the minced meat, season with salt and pepper, and cook over medium heat for about ten minutes. Then, stir in the tomato paste and oregano according to your taste.
In a separate saucepan, prepare the béchamel sauce. Melt the butter over low heat, add the flour, and cook for one minute while stirring constantly. Gradually pour in the milk while whisking continuously until the mixture thickens into a smooth sauce. Season the sauce with salt and pepper.
In a baking dish, layer the bottom with lasagna sheets. Spread the cooked meat mixture over the sheets and pour a portion of the prepared béchamel sauce on top. Repeat with another layer of lasagna sheets, the remaining meat mixture, and pour over the rest of the sauce. Finally, grate the hard cheese over the top.
Bake the lasagna in the preheated oven for approximately 45 minutes or until the cheese becomes golden brown and bubbly. Once done, remove from the oven and let it cool slightly. Serve the lasagna warm.
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