Lasagne is a traditional Italian dish, one of the best known and most delicious. There are an infinite number of variations, such as the recipe from Emilia-Romagna or the one from the Neapolitan tradition, passing through that one with with mushrooms, or perhaps with the pistachio… the limit is your imagination. Here, thanks to the collaboration of Tatto Chef, we are going to introduce the classic Neapolitan recipe made with bronze drawn egg pasta sheets, meat sauce, béchamel and hard-boiled eggs among the filling ingredients.
A COMPLETE PLATE
THE TATTO CHEF TIP FOR AN EVEN MORE TASTY RESULT
The lasagne used in this recipe have been processed with a bronze drawing and a slow drying process. The sheet is porous and slightly thicker than those normally on the market. For this reason, it is advisable to pass the pasta in boiling water for about one or two minutes. The dish will be less dry, more tasty and digestible because it will require less sauce and less béchamel.