{"id":7876,"date":"2026-03-21T15:51:55","date_gmt":"2026-03-21T14:51:55","guid":{"rendered":"https:\/\/yannsfood.com\/?p=7876"},"modified":"2026-03-28T05:56:27","modified_gmt":"2026-03-28T04:56:27","slug":"lasagne-en","status":"publish","type":"post","link":"https:\/\/yannsfood.com\/en\/lasagne-en\/","title":{"rendered":"Lasagne"},"content":{"rendered":"\n
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\u2b07 Jump to recipe<\/a><\/div>\n<\/div>\n\n\n\n

Lasagne is perhaps the most iconic dish from Emilia-Romagna \u2014 and one of the most misunderstood outside Italy. The real Bolognese is made with minced beef, tomato pur\u00e9e and white wine, not canned tomatoes and oregano. And the sauce is always held together by a silky b\u00e9chamel, never just cheese. The result is a dish that is rich and layered without being heavy.<\/p>\n\n\n\n

The secret behind a great lasagne is time and patience \u2014 a meat sauce that has simmered long enough for the flavours to develop. Use homemade fresh pasta if you can, but good dried sheets work perfectly well. The most important thing is not to rush.<\/p>\n\n\n\n

Tips and variations<\/h2>\n\n\n\n