A Brief History of Lasagne

The term “Lasagne” dates back to the ancient Romans, at that time, referring to thin sheets of pasta that were baked or fire-cooked. Lasagne, as we traditionally know it, made its appearance in Naples, some time during the 1880s. This version of lasagne consisted of egg pasta, spinach, ragu sauce (meat based) and béchamel sauce (butter, flour and milk). Over the next 100 plus years, the recipe has taken on many varieties. Each family tends to have their own unique version of this recipe which is passed down to future generations.

Chef Cento has put together our family’s “traditional” lasagne using simple ingredients and lattice pattern of noodles for a beautiful presentation.

Chef Cento's Lasagne

Chef Cento’s Lasagne consists of three main elements. The ragu is a mixture of 90/10 ground beef, onions and premium pasta sauce. The cheese filling is a mixture of eggs, ricotta and grated Romano cheese, as well as shredded mozzarella. Chef Cento decided to use Anna Traditional Lasagne Noodles (a no boil version of our noodles is also available for those looking to save some time), a mixture of 100% durum wheat semolina formed into perfect wavy strips.

Chef Cento's Lasagne

Chef Cento’s Lasagne consists of three main elements. The ragu is a mixture of 90/10 ground beef, onions and premium pasta sauce. The cheese filling is a mixture of eggs, ricotta and grated Romano cheese, as well as shredded mozzarella. Chef Cento decided to use Anna Traditional Lasagne Noodles (a no boil version of our noodles is also available for those looking to save some time), a mixture of 100% durum wheat semolina formed into perfect wavy strips.

Cooking Tips

Chef Cento Tip: Use Anna No-Boil Lasagne Noodles and save 15 minutes in cook time (make sure noodles are fully covered in sauce)

Chef Cento Tip 2: Double up on the portions and make two! Lasagne can last up to 3 months in the freezer. Perfect to take out during a family get together.

Directions

Meat Sauce

In a sauce pot add oil and onions, sauteed over medium heat, approximately 5 minutes until translucent. Add garlic saute for an additional minute then add beef and cook Until beef is browned. Add paste,1/2 cup parsley, salt and pepper, cook additional 3-5 minutes then add your jarred sauce, cover and simmer for 15-20 minutes. Turn off heat and set aside.

Ricotta Filling

In a large mixing bowl add ricotta, eggs, 1/2 cup Romano cheese and remaining parsley. Salt and pepper to taste and mix well.

Assembly

Preheat oven to 375˚F. In a 13 inch x 9 inch x 3 inch lasagne dish, cover the bottom with the meat sauce. Place six sheets of noodles with the ends in the middle of the dish, three on each half of the dish. The noodle will fold up and over the sides of the dish. Next in order, evenly spread the meat sauce, sprinkle Romano cheese, spread the mozzarella and dollop the ricotta mixture throughout the lasagne. Then lay three sheets of noodles centered in the dish and repeat the process. Repeat until the dish is full. Last layer should be only the lasagne sheets, flip over the overlapping sheets from the base layer of noodles. Cover with sauce then cover the entire dish with aluminum foil, cook in the oven for 50 minutes. Last 10-15 minutes uncover to form a nice crust.

Lasagne is the perfect dish to serve and enjoy with the ones you love. Use our guide as a starting point to make your own tradition. Don’t be afraid to add new ingredients and tailor it to your needs. Lasagne is meant to be special and each is different in its own way.