The lasagna bolognese

The lasagna bolognese

 The Greeks and Romans called lasagna strips of dough cut into squares more or less regular, cooked in a pan or plate and then topped or stuffed with vegetables and cheese. This dish, which bore no resemblance at all to today's lasagna Bolognese, derived from the greek "Lasana" (tripod for cooking) and from the Roman "lasanum" (vase, container).

The lasagna for centuries remained similar to those of the Greeks and Romans, until the fourteenth, when Francis Zambrini gives us, in his cookbook, a recipe for lasagna that includes alternating layers of pasta layered with cheese.

Little is known about the birth of the lasagna bolognese as we know, even the Artusi mentions it in his text, although it was a collection of the most important traditional Italian recipes. The fame of the lasagna bolognese was born at the hands of a few restaurants in Bologna that started to make them known to their customers at the beginning of last century, until in 1935 consecrated Paul Monelli definitely not quoting the success in his "Wandering Wolverine."

Every family has its own recipe of Bolognese lasagna, which may or may not be green (with spinach in the dough) and season carefully with Bolognese sauce, which is also produced in many variants.

The Italian Academy of Cooking, after carefully examining all the recipes published texts on the main Italian food, and after consutato many recipes belonging to the tradition of Bolognese families, filed with the Chamber of Commerce of Bologna the original recipe of lasagna recipe Bolognese.

As you can see from the preparation and calories per serving, this recipe is the epitome of the "richness" of the tradition of Bologna ...
Yes or No?

The original recipe of the lasagna bolognese is now an antique that very few restaurants have the courage to serve. However, lasagna with meat sauce have features that allow you to drastically cut calories per 100 g, reaching even to respect the constraints of the kitchen Yes The secret is to prepare a sauce with less than 100 kcal per 100 g and combine it with the right amount of egg noodles.
The recipe of the lasagna bolognese

Ingredients for 8 persons:
 

1 kg of classic Bolognese meat sauce;
400 g of grated Parmigiano Reggiano at the time;
bechamel sauce made with 100 g of flour 00, 100 g of butter, 1 liter of fresh whole milk, salt and nutmeg;
butter, a stick of about 200 g;

1 kg of green pasta made with 700 grams of 00 flour, 3 eggs, 350 g of cooked spinach, squeezed dry and chopped fine;
a rectangular pan about 25x35 cm, a minimum of 6 cm;

Preparation: Place a saucepan three-fourths full of salted water to boil merrily. Cut the dough into rectangles about 15x10 or, for those who are skilled, slightly smaller than the pan you choose, throw them into boiling water and remove them as soon as it came to light. After a quick passage in cold water to dry on a clean cloth, white cotton or linen. Grease the bottom of the pan with butter and sprinkle a few tablespoons of meat sauce and bechamel. Cover with the pastry rectangles needed and lay on a thin layer of bechamel sauce in abundance, and many pieces of butter Parmesan, all in one layer as even as possible, taking care that no air bubbles are formed (to achieve this, drill three or four times the dough with a toothpick). Continue this for at least 6 layers total and end with a cover sheet on which to hang a little 'meat sauce mixed with a little' of sauce, some butter and a sprinkling of Parmesan. Put a pat of butter at the end in every corner of the pan. Bake then for 25-30 minutes at about 180 degrees in a preheated oven. Who loves the lasagna a bit 'crunchy, we recommend turning on the grill (no more than 2 minutes) for a slight browning that does not create conflict with the softness of the interior. Finally, make sure that the layers are in order, the sauce is plentiful but not excessive, the sauce is creamy and spread lightly. Let stand 5 minutes before serving. The portions, the plate must remain rigorously stand alone!