Baked lasagna is a classic dish in most regions of Italy. However, the recipe varies from region to region. In Northern Italy, it is made from fresh or dried egg paste. Usually other ingredients are classic Bolognese sauce or meat stew, Parmesan Reggiano or Grana and Béchamel cheese.
Green lasagna sheets made with spinach are often used in Emilia-Romagna. My favorite is the Emilia Romagna baked lasagna - baked pasta made from roses or swallow's nests. In this dish, lasagna leaves are rolled with ham and cheese, and sometimes with other ingredients inside them, and then baked in béchamel.
In Naples, Neapolitan lasagna - a typical carnival dish - is made with Neapolitan stews, meatballs, cow ricotta, provola and pecorino cheese. Interestingly, in the south, lasagne is often dried and cooked without eggs.
In some mountainous regions of Italy, stew or meat sauce is replaced with mushrooms. At the same time, in Liguria, pesto is sometimes used instead of stews, and in Veneto - red radicchio from Treviso.
In Umbria and Marche there is a special version called vinchigrassi, in which the stew is enriched with chicken or pork offal. In the Apennines, the stew is replaced by a filling of porcini mushrooms, truffles and pecorino, while in Sicily there is also an “alla Norma” version with eggplant.
There is nothing better than lasagna made from thin, silky sheets of fresh pasta. The noodles absorb the sauces when the dish is baked and all the individual parts become one piece. Every sip melts in your mouth. While rolling out the dough, sprinkle generously with flour so that it does not stick. And if you can't cook the pasta right away, be sure to distribute the flour generously between each sheet, because The longer it stays there, the greater the risk of clumping. If you have raw pasta leaves after assembling the lasagna, cut them into noodles, stir in the flour and freeze on a baking sheet in one layer before transferring to the freezer bag. Freeze for up to a month, or simply dip in boiling salted water to cook.
If you've never made fresh pasta lasagna, this recipe awaits you. The fineness of the pasta allows you to combine the taste of sauce and cheese, creating a light and truly special lasagne. It cannot be repeated with thicker noodles from the store.
Make the dough
Pour flour onto a clean work surface. Use your hands to make a high-sided depression in the center of the flour, 17 to 20 centimeters in diameter. Break the eggs into the hole. Beat the eggs lightly with a fork, gradually drawing the flour from the inner edge of the hole into the egg until a soft, lumpy dough begins to form. When the dough becomes difficult to handle with a fork, use your hands to pull the remaining flour out of the cavity, gently kneading the dough until smooth.
Move the dough aside and use a dough scraper to scrape and discard any pieces adhering to the work surface. Wash your hands. Lightly dust the surface and hands with flour and knead the dough, adding more flour as needed, until smooth, elastic and slightly sticky (about 5 minutes). Cover the dough with a clean towel and let sit for 20 minutes at room temperature.