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“It is finally time for the queen of Carnival: Lasagna! An ancient dish dating back to the Romans, it has been debated for decades now as to which version is the original between the Bolognese and Neapolitan ones. What unites them is definitely the ragout, but the differences between the two are evident in the filling (very rich in the Neapolitan one) and in the use of egg pasta for the former and durum wheat pasta for the latter. For the Neapolitan version, the Divella 87 Neapolitan Lasagna is what you need! Boil the lasagna in salted water and a little oil, drain when al dente, and then let it cool on a dish towel. After these steps are done, all that’s left to do is to put the sheets in a baking dish and fill them with meat sauce, ricotta and meatballs, or if you prefer to experiment you can add whatever you like because carnival lasagna is a state of mind.”
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