{"id":6299,"date":"2016-01-17T05:17:51","date_gmt":"2016-01-17T04:17:51","guid":{"rendered":"http:\/\/www.albacio.it\/?p=6299"},"modified":"2016-01-17T05:17:51","modified_gmt":"2016-01-17T04:17:51","slug":"lasagne-bolognesi","status":"publish","type":"post","link":"https:\/\/www.albacio.it\/en\/lasagne-bolognesi\/","title":{"rendered":"Bolognese Lasagna"},"content":{"rendered":"

A bit of history:<\/p>\n

Originally, the lasagna was not as we know them today. They have their roots in ancient Greece and the Roman age. At that time, the lasagne were pasta cut into squares, cooked in a pot and served with legumes and cheese. They were called “Lasana,” “lasanum,” or “Lagana,” which are Latin words. These words come from the greek “laganon,” the meaning of which is large and flat sheet of pasta cut into strips. This type of pasta began to be known as “lasagna” only after 1000 AD.
\nIn the fourteenth century, Francesco Zambrini found that those strips of dough could be left intact and that it could create the layers with cheese. In 900, the lasagna were a popular dish because the restaurants in Bologna began to make her for customers. The lasagne was not only known in Bologna: In 1935, Paolo Monelli put the lasagna in his book, “Ghiottone errant”.
\nLasagna now have become a symbol of Italian cuisine in the world.<\/p>\n

ingredients:<\/p>\n

1. 500g of lasagne (see how to make the Emilian sheet<\/a>)
\n2. 200g of grated parmesan
\n3. 1 liter of bechamel
\n4. ragu\u2019 (see<\/a>)
\n\"29109-lasagne-alla-bolognese\"<\/a>
\nPreparation:<\/p>\n

Once ready the rag\u00f9 preheat oven to 170 \u00b0 and started to assemble the lasagne: butter a rectangular pan, spread a couple of tablespoons of rag\u00f9 and line the bottom with the pasta, then cover with a few tablespoons of b\u00e9chamel.
\nThen cover with plenty of rag\u00f9 and a sprinkling of Parmesan.
\nCover with the other pasta and proceed in the same way to achieve six layers.
\nFor the last layer, mix rag\u00f9 and the bechamel remained, covering the with this mixture the pasta.
\nA beautiful and generous sprinkling of Parmesan cheese and bake everything for at least 50-60 minutes.
\nAs soon as the lasagne have formed their characteristic crust they are ready.
\nLet them cool for 10 minutes and serve.
\nAs wine goes perfectly Lambrusco.<\/p>","protected":false},"excerpt":{"rendered":"

A bit of history: Originally, the lasagna was not as we know them today. They have their roots in ancient Greece and the Roman age. At that time, the lasagne were pasta cut into squares, cooked in a pot and served with legumes and cheese. They were called “Lasana,” “lasanum,” or “Lagana,” which are Latin words. These words come from the greek “laganon,” the meaning of which is large and flat sheet of pasta cut into strips. This type of pasta began to be known as “lasagna” only after 1000 AD. In the fourteenth century, Francesco Zambrini found that those strips of dough could be left intact and that it could create the layers with cheese. In 900, the lasagna were a popular dish because the restaurants in Bologna began to make her for customers. The lasagne was not only known in Bologna: In 1935, Paolo Monelli put the lasagna in his book, “Ghiottone errant”. Lasagna now have become a symbol of Italian cuisine in the world. ingredients: 1. 500g of lasagne (see how to make the Emilian sheet) 2. 200g of grated parmesan 3. 1 liter of bechamel 4. ragu\u2019 (see) Preparation: Once ready the rag\u00f9 preheat oven to 170 \u00b0 and started to assemble the lasagne: butter a rectangular pan, spread a couple of tablespoons of rag\u00f9 and line the bottom with the pasta, then cover with a few tablespoons of b\u00e9chamel. Then cover with plenty of rag\u00f9 and a sprinkling of Parmesan. Cover with the other pasta and proceed in the same way to achieve six layers. For the last layer, mix rag\u00f9 and the bechamel remained, covering the with this mixture the pasta. A beautiful and generous sprinkling of Parmesan cheese and bake everything for at least 50-60 minutes. As soon as the lasagne have formed their characteristic crust they are ready. Let them cool for 10 minutes and serve. As wine goes perfectly Lambrusco.<\/p>\n","protected":false},"author":7,"featured_media":6300,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[796],"tags":[925,831,799,830],"class_list":["post-6299","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette-2","tag-bologna","tag-hand-made-pasta","tag-main-course","tag-pasta-fatta-in-casa"],"_links":{"self":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/posts\/6299","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/comments?post=6299"}],"version-history":[{"count":0,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/posts\/6299\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/media\/6300"}],"wp:attachment":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/media?parent=6299"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/categories?post=6299"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/tags?post=6299"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}