The Emilia-Romagna region of north central Italy was the birth place of lasagne. It was here that authentic egg pasta was born. Historically, the Romans were the first to make wide pasta ribbons they called “laganum." Lasagne later came to refer to a dish cooked in a pot with long, flat pasta sheets, layered with meat, cheese and tomatoes.
Lasagne is a classic pasta dish that is always satisfying, delicious and rich with the warmth of good eating. In both Italy and America, Lasagne has long had a welcome place at the “family-style” meal – a century’s old tradition of sharing food and conversation with family and friends.
Lasagne is especially versatile in that it invites using an endless variety of fillings and layer. The choices are endless and often include ingredients such as cheese, meat, vegetables, mushrooms or seafood. The delicious nutty flavor of Barilla Lasagne becomes blended with the flavors of the sauce and filling during the baking process. One enhances the other and the dish becomes far more than a layering of ingredients – it becomes an edible masterpiece!
Barilla’s wavy Lasagne is familiar to American lovers of baked pasta dishes. It’s a delectable addition to your pasta pantry and is perfect for those times when nothing is better than a hearty, baked pasta meal. Our Lasagne is made from an authentic Italian recipe of the finest durum wheat available to bring the perfect texture and flavor, which is always consistent, to your Lasagne creation.
Layering Lasagne Tips
Once the lasagne sheets are cooked and drained, place them flat on a cloth towel, making sure that the sheets do not overlap. Allow the temperature of the lasagne sheets to cool down making them easier to handle.
The first step in assembling lasagne is to begin with placing sauce on the bottom of the baking pan. This will prevent the lasagne from sticking to the bottom and will reserve more cheese for topping the lasagne for a better visual appearance.
