F4A's SPECIAL LASAGNA
Since the Middle Ages, a mixture of boiling water and flour have been used to prepare “la pasta”.
Lasagna comes from the Greek term “laganon” and the Latin “laganum”, indicating square or rectangular sheets of dough made of wheat flour mixed with boiling water. These were baked in the oven and stuffed with meat. The cheese was only added to the ancient preparation around the 15th Century and tomato was mentioned for the first time in the recipe in the book “Il Principe dei Cuochi” in 1881. The idea of layering the pasta sheets, essentially giving life to lasagna as we know it today, was introduced in 1863 in a culinary manual exposing eating habits of the Middle Ages.
Today lasagna is declined in many ways, according to cultures and geographical regions. We prepared for you the “F4A Millenial Lasagna”, prepared exclusively with leftovers from the fridge and F4A products. The outcome was surprising, delicious, and very easy to make. Check it out now and prepare your next comfort meal for a cosy evening at home :)
Yield: 4 people
Preparation time: 30 minutes
Cooking time: 30 minutes
2 garlic cloves
2 bell peppers
2 big pieces of chicken breast
4 lasagna sheets
In a pan, prepare the sauce. Prepare olive oil with the onions minced and the garlic cloves.
Then add the minced tomatoes and bell peppers.
Leave a few minutes to cook, then add the chicken cut into cubes.
Leave to cook and add some water occasionally until you see you arrive at the right sauce texture.
In the meantime, pre-heat your oven to 180°.
In a ceramic pot, start by spreading a generous layer of sauce on the bottom, then top with 2 lasagna sheets.
Repeat the operation on an extra layer.
Top with grated Emmental and blue cheese.
Cook in the oven for about 30 minutes at 180°.
Serve & enjoy!