The flour is sifted, combinedwith eggs or just water, and kneaded for a long time until a firm, smooth dough forms. The dough is left to rest, then rolled out into a relatively thin sheet from which various shapes are cut, according to the local custom. In Friuli-Venezia Giulia, the dough is wrapped in a damp dish towel and left to rest for a day before it is rolled out. The shape of factory-made versions varies from producer to producer. Lasagne are boiled in plenty of salted water, sauced, and baked.

Lasagne are indeed one of the earliest types of pasta. Lasagne are rectangular sheets of pasta dough, and are always layered with a sauce to make the familiar baked dish.

Lasagne

cooking time: 15 min.

OVAL FORM FEE FORMS

One proceeds by way of the uniformly compressed circle, of which the oval is a result, to free basic planes. These are, to be sure, without angles but, just as is possible in the case of angular forms, they also pass beyond the limits of geometric forms. Here, as well, the fundamental principles will remain unchanged and will be recognizable behind the most complex forms.

CLASSIC LASAGNA

servings: 2

Salt, pepper
0.2 lb lasagna
¼ tsp olive oil
¼ lb ground beef
½ garlic cloves
1 cup marinara
4 Oz ricotta
⅓ lb mozzarella
Parmigiano reggiano

RECIPE

Preheat oven to 375℃.

Stir the ricotta cheese, ½ cup Parmesan cheese and eggs in a medium bowl and set it aside. Season the beef as desired. In a 3 quart saucepan over medium-high heat, cook the beef until it’s well browned. Stir the sauce in the saucepan.

Spoon 2 cups beef mixture into a baking dish. Top with 4 lasagna noodles, half the ricotta cheese mixture and half the mozzarella.

Repeat the layers. Top with the remaining 4 lasagna noodles, remaining beef mixture and the remaining parmesan cheese.

Bake at 400℉ for 30 minutes or until the lasagna is hot.