I’ve been looking forward to this: today is international lasagne day. All of us at PMM love pasta, especially the thin sheets of dough in the lasagne casserole. Either with a minced meat ragù between the layers or just with vegetables. Always included: a bechamel sauce and grated Parmesan. The classic meat and tomato lasagne from Italy, as we have known it since the 17th century, comes from Bologna. Recently, however, ancient historians have discovered that the ancient Romans also had a lasagne recipe. Anyway, let them decide among themselves who invented it! So get on the cooker, we’re making this pasta favourite from the oven today just the way we like it, with juicy ADRIA tomatoes. Highly recommended for any event, whether for two or a large party.

Here is the recipe for the classic (for four people):

• 2 onions, 1 clove of garlic, bacon & carrots
• 3 tbsp olive oil
• 500 g mixed minced meat
• 2 tins of ADRIA pizza tomatoes (425 ml)
• Salt, pepper, sugar
• 1 tsp. oregano
• 1 pk. bechamel sauce (250 ml)
• 200 g grated parmesan (or more)
• 8 ready-made lasagne sheets

How-to-do:

• Heat 2 tbsp olive oil in a pot and brown the minced meat. Finely dice the onions, garlic, bacon and carrots and fry for two minutes. Add the ADRIA tomatoes, bring to the boil briefly, season with salt, pepper, a pinch of sugar and oregano and set aside.
• Grease the baking dish with 1 tbsp oil. Spread 4 tbsp of the mince sauce in the dish and cover with lasagne sheets. Spread 1/4 of the remaining mince sauce and 1/4 each of the bechamel sauce and parmesan on the sheets. Layer the remaining ingredients in the same way.
• Bake in the preheated oven at 190°C on the middle shelf for approx. 30 minutes until golden brown.

Enjoy!