Fresh Lasagne 1kg

One of Liguria's oldest and most traditional pasta formats. These are fresh egg pasta sheets that in Genoa are eaten as soon as they are blanched and immediately dressed on the plate (the recipe for lasagna in the oven is only recent) alternating with the sauce, which is usually Genoese pesto but can also be served with mushroom sauce or with tocco (a typical meat sauce) together with a generous sprinkling of grated seasoned cheese. Just with cheese is the oldest condiment for this type of pasta, in fact for centuries lasagne was mainly served with cacio cheese. A recipe from the modern era that has been lost in time, on the other hand, called for lasagne to be cooked in broth and then served with sausage and cheese.