Description
Baked lasagna. The term « Lasagna » is one of the oldest names to designate pasta in Italy and probably dates back to the late thirteenth century. Similarly, the craft of "lasagnaio", described in the vocabulary of the 1614 bran as "fa, ò vende lasagne", seems one of the first names to designate the pastaio (or vermicellaio), whose appearance is later.
If in the collective imagination the shape with which lasagna is designated seems to refer to its version baked with egg pasta, there are almost as many names and culinary traditions as there are regions in Italy. For example, lasagna is called Sagne in the regions of Abruzzo, Molise and Lazio and can take different forms (rhomboid, small squares, noodles), pappardella in Tuscany (like our pappardella of San Lorenzo), or lasagne ricce in Sicily, that look like broad pappardelle.
IDEAL WITH
Our baked lasagna are suitable for both vegetable and meat preparations. They are naturally suitable to be prepared Bolognese, seasoned in layers with a minced meat sauce, béchamel sauce and Parmigiano Reggiano. The grandmother Giuliana, mother of Giovanni Fabbri, recommends to use a little béchamel sauce and lots of tomato sauce.
NUTRITIONAL VALUES
- Nutritional facts 100 g (3,53 oz):
- Energy value (Energy) 360 Kcal (1527 KJ)
- Proteins 13 g
- Lipids (Total Fats) 1,4 g of which saturated fatty acids (Saturates) 0,7g
- Carbohydrates (Carbohydrates) 72 g of which sugars (Sugars) 2,8 g
- Fibre (Fibre) 3,7 g
- Sodium (Salt) 0,02 g
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