Dish

Lasagne di carnevale

Carnival Lasagna

Lasagne di carnevale is made with layers of pasta, meat sauce, and cheese. The meat sauce is typically made with ground beef, pork, and sausage, and is seasoned with garlic, onion, and herbs. The cheese used in this dish is typically a combination of mozzarella, parmesan, and ricotta. The pasta is cooked until al dente, and then layered with the meat sauce and cheese. The dish is then baked until the cheese is melted and bubbly. This dish is perfect for serving at a large gathering, as it can be made ahead of time and reheated.

European cuisine› Mediterranean cuisine› Italian cuisine

Pasta

Origins and history

Lasagne di carnevale is believed to have originated in the Emilia-Romagna region of Italy. It is typically served during the carnival season, which is the period leading up to Lent. It is a hearty and filling dish that is perfect for the cold winter months.

Dietary considerations

Not suitable for vegetarians or vegans. High in calories and fat, so it should be enjoyed in moderation. Contains meat, cheese, garlic, and onion.

Variations

There are many variations of lasagne di carnevale, but the most common variation is made with a meat sauce and cheese. Some variations may include vegetables, such as mushrooms or spinach. Others may use different types of meat, such as chicken or turkey.

Presentation and garnishing

Lasagne di carnevale should be presented in a large baking dish, with each layer of pasta, meat sauce, and cheese clearly visible. It can be garnished with fresh herbs, such as basil or parsley.

Tips & Tricks

To make lasagne di carnevale ahead of time, assemble the dish but do not bake it. Cover it with foil and refrigerate until ready to bake. This will allow the flavors to meld together and make for a more flavorful dish.