The term lasagne means an Italian first course based on egg pasta, red meat sauce, béchamel and grana cheese or parmesan; in practice, the noun "lasagne" is commonly used as a synonym for " lasagna alla bolognese ".
There are Lasagna ... and Lasagne
The noun "lasagne" should indicate only the type / cut of pasta.
This statement is justifiable by the fact that, by analyzing the numerous Italian recipes, each formula differs in the specific accompanying sauce. Classic examples are: lasagna bolognese, lasagna aurora (tomato-based dressing, béchamel and parmesan), green lasagna with mushrooms (seasoned with sautéed mushrooms, béchamel and parmesan), lasagne alla norma (condiment with eggplant, ricotta and grana), fish lasagna (sauce based on aurora sauce, fish, molluscs and crustaceans), pumpkin and cheese lasagne (seasoning made with baked pumpkin, gorgonzola and smoked scamorza) etc.
In certain areas of the peninsula, the term lasagne is often used in reference to another cut of egg pasta; it is a long, laminated cut, better called lasagnette . This sort of "large noodle" is the widest type of long pasta and it is not to be excluded that, for this reason, one of its even more impressive varieties has been called lasagna. However, while resembling the nutritional content, we remind you that lasagna is a fresh pasta stuffed and baked in an oven, while lasagnette is a long fresh pasta, typically sautéed in a pan.
Other "gastronomic misunderstandings" frequently arise from the use of the term "lasagna" to indicate various preparations (even different from first courses) layered; therefore, crepe lasagna, puff pastry lasagna and even vegetable lasagna are not rare. Especially recently, with the diffusion of the vegan philosophy, the lasagna of zucchini, aubergines, etc., always stratified with tofu and gratinated with other vegan products, are always easier to find.
There are also variants that affect the composition of the main ingredients: pasta, ragù, béchamel and cheese. Once again, vegans surprise us by using soy derivatives instead of cheese and cow's milk, or wheat, seitan, tempeh, etc. to replace meat ragout, etc. (see the recipes: Homemade Soy Milk, Vegan Grana Cheese, Vegan Bechamel, Vegetable Ragout of Seitan).
However, what has always stimulated the creativity of professionals, is the formulation of fresh egg pasta . Many variations have therefore been born, which modify: the color, the taste, the nutritional and physical characteristics (cooking resistance, binding capacity, hydration potential, etc.) of the pasta. It is possible to range from very simple whole-wheat lasagna, to products obtained by mixing also powders of other cereals, such as: spelled, spelled, barley, oats etc. (generally exploited for its higher fiber content, mineral salts and certain vitamins).
How not to consider mixtures based on wheat flour and legume flour (5-10%); for example soy, beans, chickpeas, peas, broad beans, lupins, etc. (often used by vegans to improve the biological value of proteins).
As far as color is concerned, it is really possible to obtain almost every type of facet; adding a percentage of chestnut flour, for example, it is possible to obtain a very particular brownish color. Not least, using spinach flour or spinach cooked, squeezed and beaten with a knife, bright green lasagna would be obtained (more delicate with pea or bean flour). To reinforce the yellow color and give a specific aroma, saffron, curry, turmeric and sweet paprika are commonly used. On the other hand, with cuttlefish black, lasagne of an intense black are obtained; while taking advantage of a thick puree of red turnip you will get Carmine red lasagna.
It is however important to point out that cooking is optimal ONLY when using type 00 wheat flour or, at the very least, durum wheat (more difficult to handle).
In the next paragraph a light version of the Bolognese lasagna will be illustrated. Be careful though! This is not a totally distorted food, but a slightly impoverished starch dish, fortified in soluble fiber, reduced by cholesterol, energy lipids (especially saturated ones), but proportionally with more protein.
Classic Lasagna Lasagna Recipe VS Light Recipe
| Lasagna alla Bolognese Classica | Lasagna alla Bolognese Leggera |
Ingredients:
| Ingredients:
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Ragù alla Bolognese preparation: Gently fry the chopped vegetables in the oil; add the minced meat and brown again until all the water has evaporated; blend with the wine and let it evaporate; add the tomato puree and cover with the broth; continue adding liquid to finish cooking for a couple of hours; adjust with salt and pepper. | Ragù Bolognese Sauce Ragout Preparation Brown the chopped vegetables in oil and water in a cold non-stick pan; add the minced meat and brown again until all the water has evaporated; blend with the wine and let it evaporate; add the tomato puree, the beef bone and cover with the broth; continue adding liquid to finish cooking for a couple of hours; adjust with salt and pepper. NB . Beef bone, which must be removed at the end of cooking, contributes to increasing the flavor and aroma of the light ragù which, being lean, is less pleasant than the traditional one. |
Preparing fresh egg pasta Arrange the flour as a fountain; add the eggs without shell inside and shape the dough until it reaches uniformity and a smooth surface; let stand 30 'in the refrigerator well covered by the film; in the meantime, boil a muffler with plenty of salted water; roll out the desired thickness with a rolling pin and shape the rectangles of similar dimensions to the future baking sheet; alternatively, with the laminating machine, obtain strips that we will shape to taste; therefore, parboil the pasta sheets without cooking them completely, cool them in ice water and spread them on a cloth to dry them. | Preparing fresh egg pasta Place the flour added in a fountain inulin; add the egg whites inside and shape the dough until it reaches uniformity and a smooth surface; let stand 30 'in the refrigerator well covered by the film; in the meantime, boil a muffler with plenty of salted water; roll out the desired thickness with a rolling pin and shape the rectangles of similar dimensions to the future baking sheet; alternatively, with the laminating machine, obtain strips that we will shape to taste; therefore, parboil the pasta sheets without cooking them completely, cool them in water with ice and spread them on a cloth to dry them. NB . To color the pasta it is possible to add food coloring in the flour fountain (do not worry, it is carotenoids or provitamin A, pigments naturally present in carrots, egg yolk, etc.). |
Bechamel sauce preparation Heat the salted, peppered milk and the nutmeg; make a roux with the flour and butter in a saucepan over medium heat; then add the boiling milk a little at a time in the roux casserole, whipping vigorously to avoid lumps and maintaining a moderate flame; interrupt once the desired consistency is obtained and add a handful of grated cheese. | Light béchamel preparation Heat the salted, peppered milk and the nutmeg; in a saucepan, over moderate heat, gradually add the flour with a sieve, whipping vigorously to avoid lumps; interrupt once the desired consistency is obtained and add a handful of grated cheese. |
Lasagna preparation Butter a baking dish, preferably non-stick. Spread a first layer of ragù or béchamel; overlap one or more sheets of pasta and then spread ragù, béchamel and grated cheese; dial about 5 layers; finish with ragù, béchamel, grated cheese and some butter flakes; bake in the oven at a temperature of 160-180 ° C for 40-30 ', depending on the mode or ventilated or static. | Lasagna preparation Butter a baking dish, preferably non-stick. Spread a first layer of ragù or béchamel; overlap one or more sheets of pasta and then spread ragù, béchamel and grated cheese; dial about 5 layers; finish with ragù, béchamel and grated cheese; bake in the oven at a temperature of 160-180 ° C for 40-30 ', depending on the mode or ventilated or static. |
Chemical Difference and Nutritional Considerations
We start from the assumption that, due to the wide heterogeneity of the innumerable variants, the Bolognese lasagna do NOT represent an easy recipe to translate; however, it is possible to say that it is an extremely caloric product.
On the other hand, using the Light recipe above, it is possible to substantially change the nutritional impact of this preparation. Without going into too much detail:
- Compared to the white type 00 flour for diabetics, every 100g contains 50kcal less and 5g more (soluble) fiber; this means that on the entire recipe above, it is possible to "save" up to 235kcal and enjoy another 23g of dietary fiber.
- By means of the small measures adopted regarding the sauteed oil for the ragù and the butter for the bechamel and for gratinating (which are not used), the Leggera recipe "is lightened" by a good 72g (average value) of "useless" fatty acids from seasoning, or roughly 644kcal; in addition, 130mg of cholesterol also appear to be missing.
- The reduction of cholesterol due to the exclusion of the yolks is not negligible; obviously, not everyone would be comfortable eating a white lasagna, therefore it was suggested to add carotenoids; by depriving the lasagna of the yolks, in addition to reducing the recipe of 20g of fatty acids (180kcal), 870mg of cholesterol are avoided!
- Using, for example, two fat cuts such as brisket and fat sirloin, using beef rump and fatless leg of pork, saves up to 260kcal, mainly from 28-30g less fat.
In short, Lasagne alla Bolognese Leggere provide, for the whole recipe: 1320-1330kcal less - 23g more soluble dietary fiber - 120-130g less fatty acids (most of them saturated) and over 1000mg of less cholesterol.
Translated by portion, it is about: 110-150kcal less - 2-2.5g more soluble dietary fiber - 10-14g less fatty acids (most of them saturated) and over 85-110mg less cholesterol .
Let it be clear, the Bolognese lasagna remains a very caloric first course to be consumed sparingly, to avoid overly altering the nutritional balance of the diet; however, using this Light recipe, it is certainly possible to reduce the risk of calorie-nutritional excess.
Lasagne with Vegetables with Genoese Pesto
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