Step by step

Conclude the layering by grating plenty of parmesan on the last layer of lasagna, and then bake for 20 minutes at 180°C

To make them even more tasty and softer, you can add flakes of butter to each layer of pasta in the lasagna. Rather than buy the béchamel sauce ready-made in the supermarket, you can make it at home with this easy recipe: just melt 100g of butter in a small saucepan and then add 100g of sifted flour, creating a ‘roux’. Cook for a few minutes and then remove the pan from the heat, add 1 litre of warm milk, a sprinkling of nutmeg, and salt.
The history of lasagna dates back to ancient Roman times, so much so that it seems Cicero was one of the admirers of this great dish. The name ‘lasagna all Bolognese’ is used outside of Emilia Romagna, the name referring to the famous meat sauce which comes from the city of Bologna, and which is used in the layering of the dish.