Homemade Lasagna


1 mixture Homemade Pasta for Lasagna
1 mixture White Sauce for Lasagna
1 mixture Tomato or Ragu Sauce for Lasagna

2 cups grated Mozzarella cheese

  • Fill large pot with water, add 1 tablespoon salt into water and bring to boil.
  • Cook prepared homemade pasta squares only for 1-2 minutes, lift each piece out and pass it through the bowl of cold water and transfer it to the clean cotton cloth. Use cold water, because only cold water prevent pasta pieces from sticking, (change water in the bowl if needed).
  • Use your large gratin dish and spread a generous layer of the white sauce over the base. Lay a single layer of pasta over it and spread with a generous layer of tomato sauce, than another layer of pasta, white sauce and few tablespoons of grated cheese. Repeat layers, and  finish with white sauce on top with grated cheese.
  • Preheat oven to 375º F (190º C).
  • Before baking, put a few flakes of butter on the top.
  • Bake your lasagna for 30 to 35 minutes or until the top is brown and bubbling. Serve with salad and with good Italian red wine.
Makes 8 servings.

NOTE: To make Homemade Canelloni, roll the squares of cooked pasta for lasagna around a heaping tablespoon of ragu. Pack the rolls into an oiled gratin dish, cover with the white sauce, sprinkle with grated parmesan and bake as for the lasagna.

TIP: You can make the lasagna using layers of prepared dry pasta from store. If you using that kind of pasta follow the instructions on the box.

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Real Cooking

Did You Know?
In the 1st century BC writings of Horace, lagana were fine sheets of dough which were fried and were an everyday food.

Writing in the 2nd century Athenaeus of Naucratis provides a recipe for lagana which he attributes to the 1st century Chrysippus of Tyana: sheets of dough made of wheat flour and the juice of crushed lettuce, then flavored with spices and deep-fried in oil.

An early 5th century cookbook describes a dish called lagana that consisted of layers of dough with meat stuffing, a possible ancestor of modern-day Lasagna. But the method of cooking these sheets of dough does not correspond to our modern definition of either a fresh or dry pasta product.

The name lagána survives in modern-day Greece to denote an unleavened, flat bread eaten during the Great Lent.The term "lagana" is also used in the Southern region of Calabria, where it indicates a flat noodle.