Ingredients

How to make it

  • Dissolve the yeast in a little of the water. Leave to proof for 10 minutes, then mix into the flour. Dissolve the salt in the remaining water and add to the flour mixture to form a dough that is not too stiff. Knead for about 10 minutes as you would a bread or pizza dough. The dough should be smooth and elastic; it should reveal many tiny holes when you cut it with a knife.
  • Cover the dough with a towel and leave to rise in a warm place for about an hour.
  • Grate the cheese and prepare the spice mixture; set aside. Toward the end of the rising time, bring a large pot of well-salted water to the boil; add a few drops of oil to prevent the lasagne from sticking to one another.
  • Preheat a baking or gratin dish in the oven or by filling it with boiling water (being sure to dry it thoroughly before using).
  • Punch down the dough, knead it back into a ball, and roll it out to an even thickness of about 1/16 inch (1.5 mm). This dough has a tendency to stick, so flour your work surface well. Unless you have a great deal of space, you will probably have to divide the dough into 2 or more pieces for rolling and cutting. Cut the sheet or sheets of dough into 2 inch (5 cm) squares.
  • Cook the lasagne in the rapidly boiling water; stir as you add them to keep them from sticking. They are done when they rise to the surface of the water; this will take a mere 2 or 3 minutes. Taste one to make sure it is cooked; it should not taste of flour and should be elastic but not too soft. Al Dente is perfect.
  • Remove the lasagne with a skimmer or slotted spoon; do not drain them completely dry. Place a layer of lasagne in the preheated baking dish, sprinkle it generously with good Parmesan, a good pinch of spices and 2 or 3 grinds of black pepper. Repeat until you have run out of lasagne.
  • Finally, top with plenty of Parmesan and sprinkle with spices and pepper.
  • Serve immediately in heated soup plates.

Reviews & Comments 6

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  • blonde 5 years ago
    sounds very interesting. must try!
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    " It was excellent "
    tilgidh ate it and said...
    All recipes change through the years. Some may be improved upon and other are best left alone. Then there are others that work both ways. I love this recipe. I once made what I called at the time, poor mans pasta. I know that this recipe works.

    Thank you much for this wonderful post.

    I will make it and share it with family and freinds.
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  • leonora5 5 years ago
    How interesting!
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  • httpmom 6 years ago
    Hi deliathecrone,
    Yes I thought the 14th Century Lasagne was a type of bread that you boil (like bagels) because of the yeast involved. I took a course at California Culinary Academy in SF on pasta and no one ever mentioned yeast....but we didn't cover the history of pasta.
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  • httpmom 6 years ago
    Wow! This is most unusual. It must be from a very old cook book. As a type of bread it peaks my curiosity. Thanks for sharing!
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  • cookinggood 6 years ago
    You are right, it sure sounds interesting. I may just have to try it!
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