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Add a photoThis is the recipe that I have learnt to make in Bologna. It does take long preparation but it is well worth it. The Lasagne - the dish is called Lasagna in Naples but always Lasagne here - are light, the layers separate, very little bechamel is used. So the dish is rich and tasty without being heavy. It is the pride and joy of Bolognese cuisine, along with Toretllini in Brodo
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Ingredients
- Please see Recipe
Directions
- Please see recipe
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3g | |
| Calories 16 | |
| Calories from Fat 10 | 63% |
| Total Fat 1.06g | 1% |
| Saturated Fat 0.98g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 24mg | 1% |
| Total Carbs 1.65g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 1.65g | 1% |
| Protein 0.14g | 0% |
