0:50 min incl. resting time
If you want to make this recipe vegetarian, replace the minced meat with dehydrated soy flakes: soak them in a veggie broth until fully hydrated, then drain, squeeze and carry on as if it was meat!
Since this is a quite heavy course, we suggest you serve it with light salads and/or vegetable-based side dishes.
Le Ellere Chianti Classico DOCG, Alturio Refosco Friuli Aquileia DOC or Sangiovese DOC Maremma Toscana.
The lasagne sheets do not need cooking before placing in the baking tray. However, this only works if your sauces are not too thick and there is enough liquid to hydrate the pasta! If you prefer to err on the side of caution, scald the pasta sheets in hot boiling water for a couple of minutes before assembling the lasagne, or keep your Bolognese sauce looser.
Lasagne is the name of one of the most ancient pasta forms, usually rectangular or band-shaped and thicker than tagliatelle. Already known at the time of Greeks as 'lasana', it was called 'lasanum' in Rome and was already cooked in a similar way as today. Its first description dates back to 25 BC - 37 AD and is to be found in the essay 'De re coquinaria' (The culinary art) from Apicio, a Roman gourmet. Across the centuries the recipe evolved until it became what we nowadays know as Lasagne alla Bolognese. Enjoy this piece of history and, why not, make your own contribution to its further development!