Lasagna: brief history and preparation

lasagna brief history and preparation

La Lasagna is a plato typical from Bologna. Its origin is somewhat controversial, since it can be Italian as well as English. The first written recipe is found in an anonymous Italian manuscript from the XNUMXth century, but the English claim that the Lasagna as a dish it was inspired by one created especially for King Richard II, in the year 1390. This was a preparation called loseyn and it was pronounced lasainIt was made up of layers of pasta and cheese.

Years later and after the discovery of America, tomato sauce and meat were added; currently being the basis in known recipes.

Lasagna Nutrition Facts
1 serving = 1/6 of lasagna
Amount per proportion

  • Energy - 363 Kcal
  • Carbohydrates - 29,08 g
  • Proteins - 20,83 g
  • Total fat - 18,13 g
  • Saturated fat - 7,16 g
  • Monounsaturated fat - 5,99 g
  • Polyunsaturated fat - 3,97 g
  • Cholesterol - 130 mg
  • Fiber - 1,00 g
  • Sodium - 1235 mg

Based on a 2000 Kcal diet.

Lasagna recipe:

  • Yield: 6 servings
  • Oven: moderate, 180º C
  • Mold: Circular (26 cm in diameter) or Rectangular (28 x 18 cm.)

Lasagna preparation:

First the crepes, blending or whipping

  • 2 eggs, 2 tbsp. oil, ½ cup flour, ½ tsp. fine salt, 1 cup milk, 1 tsp. baking powder and 1 tbsp. butter.

Then pour all of this over a hot, buttered pancake pan; cook on both sides until golden brown.

On the other hand cook

  • 2 bundles of chard, drain and chop

Sauté in 2 tbsp. hot oil

  • 1 large onion, ½ bell pepper and 1 tbsp. chopped parsley

Add him

  • chard, 1 tsp. fine salt, 1 tsp. oregano, a pinch of nutmeg and pepper

    Cook until the chard is hot

      Also prepare white sauce with 1 liter of milk and ½ cup of cornstarch.

      Finally, in an oiled or greased roasting pan, layer:

        1. 3 pancakes, half the chard mixture, ½ cup white sauce
        2. 3 pancakes, 250 grams of cooked ham and 50 g of mozzarella
        3. 3 pancakes, remaining Swiss chard mixture, ½ cup white sauce
        4. 3 pancakes and the remaining white sauce

          Top with 1 cup of tomato sauce and sprinkle with 1 ½ tbsp. grated cheese.
          Bake for 25 minutes.


          Source | Nutriguía for All


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