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Bring water to a boil in a stockpot. Add salt and 1 teaspoon of olive oil. Prepare a separate container of cold water. Cook the fresh pasta strips until al dente (firm but not too soft or overcooked). Cooking time will be less than 5 minutes.
Remove the pasta strips . . . .
Butter a flat oven pan approximately 9 x 12 inch (22 x 30 cm) . . .
. . . . drop them briefly in the cold water to stop the cooking process, and place in a colander to drain. After the strips are drained, place them flat on a kitchen cloth and tap them gently with the cloth to dry. Preheat oven to 350 F (175 C).
. . . and spread over it 2 – 3 tablespoons of tomato sauce.
To taste for readiness pierce the lasagna with a fork. When ready the lasagna will be soft.
Place one layer of pasta strips . . .
. . . spread with the tomato sauce . . .
. . . the balsamella sauce . . .
. . . and the grated parmigiano reggiano cheese.
Repeat the layers until all ingredients are used. Bake for about 25 – 30 minutes. Serve hot.
Lasagna can be conveniently prepared in advance, refrigerated or frozen, to cook at a later time. The quantity of fresh pasta indicated in the recipe could be excessive for this dish. Leftovers of the flattened dough can be cut into a different shape (such as fettuccine) and used for a different preparation.
Lasagna, almost every region of Italy have its own type of Lasagna. Sometimes the
name “Lasagna” indicates simply a dish of flat large egg noodles dressed with tomato
sauce. The multi-layered lasagna is also called “Pasta al Forno” (Baked Pasta.) The
most popular type of lasagna, the one I propose here, originated in Bologna. This
easy Lasagna recipe is made of layers of fresh pasta, filled with tomato meat sauce,
Balsamella white sauce, and topped with Parmigiano Reggiano cheese. Using fresh pasta
gives the best result, but also dry lasagna sheets can be used.