Lasanga - Everybodies Favorite
The creation of this amazing dish started in and around Naples. Thank you as my kids love this dish so much. Fine tuned to our taste and think you will love it!
≈ 850 kcal · 42 g protein · 55 g carbs · 51 g fat — AI estimate per serving
Ingredients
Method
- 1
Make the sauces and let them cool down a little. The bechamel sauce should set a little and the ragu should not be piping hot
- 2
Cook for 35 - 40 minutes at 190 degrees celcius. Always check that the cheese does not go too dark. And put on the grill in the last few minutes to get a cispy cheese roof on your lasanga palace
- 3
Once cooked let it cool down for around 10 - 15 minutes. When it is too hot it just does not taste good.
Rémy's wine pairing
Champagne
Fresh young champagne for example: Pol Roger NV
Northern Rhone Red
A red like a Syrah from the Northern Rhone
Tuscan Red
A solid wine like this one from Gaja: Ca' Marcanda Promis
Dry White Wine
A dry white wine to counter the cheese textures and round flavors of the ragu and bechamel
