The origin of lasagna is much discussed and then we want to refrain from further study to focus our attention on the various ways to prepare excellent lasagna.

Basically importance that may have known the origin of a pulp? We believe that the most important thing is how to better prepare the various formats to enjoy our palate.

Before continuing description of the recipes take a break and see how to prepare homemade lasagne and sauce. Certainly if we do not have time to buy lasagna and sauce ready (they are all types Supermarket), but preparing fresh pasta at home the final result is definitely much more tasty.

Preparation of fresh pasta

To prepare fresh pasta for 6 people need 500 grams of flour, 5 eggs, water and salt enough. If you want to make the dough for a different number of people remember that every 100 grams of flour you should use an egg.

Pour the flour to rain on a surface of wood or marble; make a hole in the middle, breaking eggs and put all their content in the hole. Add salt. With a fork, beat the eggs and begin to mix the flour. Work the dough for about ten minutes if is too soft and sticky add a little flour. If the contrary is too hard, add a little warm water. To form a ball, sprinkle with flour, cover with a napkin and leave to rest for 10-30 minutes. On the surface lightly covered with flour stretch the dough with a rolling pin long, starting from the centre, to reach ideal thickness (pasta is more subtle, more is good; thickness should be at least 0.3 cm or less). Cut the dough in the manner desired after having made at least rest 15-20 minutes.

For lasagna we need rectangles of 25 x 30 cm.

Preparing the sauce

To prepare the sauce for 6 people need 40 grams of white flour, 40 grams of butter, 300 ml of whole milk, a pinch of nutmeg and salt enough.

Ask warm milk.

Meanwhile make melt butter in a saucepan not very big on fire very low. Add through a sieve the flour and mix thoroughly with a wooden spoon until you get a smooth cream. At the first hint of boil add the warm milk gradually, stirring constantly. Continue cooking over fire always very low, continuing to stir until the sauce is not addensa. Turn off the stove, with the scent nutmeg and adjust salt.

And here's the ten recipes.

Baked Lasagna - for 6 people

Ingredients:

500 g spinach,

250 g fresh ricotta,

400 g pulp type lasagna,

Red chilli powder

Some tablespoons grated parmesan cheese,

300 g tomato sauce,

100 g fontina cheese,

Olive oil extra-virgin

Salt, for the sauce:,

50 g flour,

20 cl of cooking water spinach,

Olive oil extra-virgin

Timo.

Procedure: Clean and wash the spinach, boiling al dente in salted water or steam, drain, tritare, insaporirei with a little chili powder and combine ricotta. With the firing of water spinach and then prepare a sauce diluting the flour and oil, adding little water at a time to mix and without lumps insaporendo with thyme. Cook the lasagna in abundant boiling salted water, a few at a time, with the addition of a tablespoon of olive oil to prevent it from sticking to them. Remove the lasagne as the water, draw on a damp napkin and then place a layer in a baking dish from oven unta oil, alternating layers of ricotta and spinach and layers of tomato sauce. Between one layer and the other add a little grated Parmesan, fontina and pieces of a tablespoon of sauce. Put in the oven at moderate heat for about 30 minutes and, if lasagna seek to excessively dry, add the tomato sauce very liquid.

Lasagne alla Bolognese - for 6 people

Lasagne al pesto - for 6 people

Ingredients:

500 G. Of fresh lasagna,

200 grams of pesto,

40 G. Flour;

40 G. Of butter,

3 dl milk,

Grated grana,

Nutmeg,

Salt and pepper

Procedure: Cook the lasagna, a few at a time in boiling salted water for no more than two minutes each; take the lasagna with a perforated ladle and put to dry on a clean cloth, taking care not to overlap.

Prepare the sauce, let cool and mix with pesto.

Bring the oven at a temperature of 190 ° C. Put butter in a pan 25x35 cm from the bottom and distribute a little sauce with pesto, then begin alternating layers of lasagna, sauce and grated grana. Conclude with a layer of sauce, which distribute fiocchii butter and even a little grain.

Drop to the oven for 30 minutes, let it rest outside the oven for 10 minutes before serving.

Lasagne mushrooms - for 6 people

Ingredients:

5 fresh eggs,

2 boiled eggs,

400 g flour,

500 g porcini mushrooms,

300 g ricotta

Butter.

Procedure: Prepare the dough and cut the rectangles for lasagna. Put butter in a pan and place a layer of lasagna. Clean mushrooms, cut into slices and go in butter with a little salt. Pour mushrooms in the pan, over the dough and cover with ricotta, eggs boiled and sliced another layer of lasagna. Whisk the egg remained wet and this whole area of lasagna. Putting it oven for 25 minutes.

Lasagne sea - to 6 people