Did lasagna come from Italy?
As early as Ancient Rome, the term “lasagna” referred to pasta in the form of a ribbon. In the 13th century, we find traces of lasagna as we know it today. An Italian cook, Gavius Apicius, wrote a book in which he describes lasagna as layers of cooked pasta with stuffing on it.
The tomato was not added to the recipe until much later: indeed, at the time, there were no tomatoes in Europe yet. These were discovered by Christopher Columbus, , in the 15th century when he has discovered South America.
In Italy, lasagna quickly became a popular dish, and eventually came in other forms:
- Green lasagna (lasagna verdi) is a variation of pasta to which spinach has been added. Depending on the recipes, different cheeses are used: most often ricotta, mozzarella or parmesan.
Our French Lasagna of Pouldreuzic recipe made with Hénaff Pork Pate will please all your guests.
- 1 can of pork pâté Hénaff 260g
- Paste sleeves for lasagna
- 2 x 500g of meat bolognese sauce
- 1 bag of grated parmesan cheese
- In a cake tin buttered, cover the bottom with paste sleeves
- Cover with a little bit of tomato sauce with Pork pâté Hénaff sliced in very small cubes of 5 mm or mashed it with a fork. Add a little bit of cheese. Continue until the last layer which would be covered by the parmesan cheese.
- If possible, let it cool down during 1 night in the fridge
- The next day, put the mixture in the oven at 180°c during 30min and reduce to 160°C for 30 additional minutes
- Control the cooking by entering a knife in the lasagna. At the half of the lasagna, the blade must be very hot
Pasta, parmesan and sauce: all the elements you need for a gourmet recipe. Revisit this famous Italian dish with our Hénaff Pork Paté.