Feature article with Recipe

Layers of Love and Tradition in Italian Cooking

                  Picture a bubblibg tray of lasagna emerging from the oven. Its golden crispy crust and layers of soft pasta, creamy bechamel, and a rich meaty sauce all melded together. This quintessential Italian dish is more than comfort food. It’s a culinary heirloom passed down though my family. Lasagna's origins stretch back to Ancient Rome, where early forms of layered pasta dishes were described in texts like Apicius. The word itself is derived from the Greek Lasanon, meaning a cooking pot, which was later adapted into the Latin Lasanum. Over centuries, the dish evolved in Italy, with each religion contributing a twist on the dish. The classic lasagna alla Bolognese pairs spinach infused pasta with a hearty ragu, while in Naples, it consists of ricotta cheese and meatballs as common fillings. Despite these regional variations, lasagna remains a symbol of Italian hospitality and togetherness. Traditionally, it is served during holidays and family gatherings, representing the labor of love that goes into making the food from scratch. Across the world, lasagna has transcended its Italian roots, becoming a staple at potlucks, Sunday dinners, and celebrations.

 

The Meat Sauce:

·      2 tbsp olive oil

·      1 medium onion, chopped

·      2 carrots, finely chopped

·      2 celery stalks, chopped

·      1 lb ground beef

·      1 cup red wine

·      2 cups crushed tomatoes

·      1 cup beef broth

·      2 sprigs basil

·      1 sprig oregano

·      Salt & pepper to taste

 

 

Bechamel:

·      4 tbsp butter

·      4 tbsp flour

·      4 cups milk, warmed

·      Nutmeg & salt to taste

 

For assable:

·      12 lasagna sheets(fresh or store bought)

·      2 cups shredded mozzarella, low moisture

·      1 cup grated peccarino Romano

 

Method of Prep:

Prepare the Meat Sauce: In a large pot, heat olive oil. Sauté onion, carrots, and celery until softened. Add the ground meat and cook until browned. Deglaze with red wine, then add crushed tomatoes and broth. Simmer on low heat for 1-2 hours, stirring occasionally. Season with salt and pepper.

Make the Béchamel Sauce: In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes. Gradually whisk in warm milk, cooking until thickened. Season with nutmeg and salt.

Assemble the Lasagna: Preheat oven to 375°F (190°C). In a baking dish, spread a thin layer of meat sauce. Lay down pasta sheets, followed by meat sauce, béchamel, and a sprinkle of mozzarella and Parmesan. Repeat layers, ending with cheese on top.

Bake: Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes or until golden and bubbly. Let rest for 10 minutes before serving.