Lasagne Fatta in Casa, A Authentic Roman Recipe in Borgo Pio, Near Vatican City

Why Lasagne Fatta in Casa Is So Popular in Rome

In Rome, lasagne al forno are for Sundays. It is the pranzo della domenica, it is the dish nonna arranges by hand while the forno warms. It is what the Romans use to judge a trattoria: are the sheets of sfoglia rolled fresh, or taken from a box?

A little adventure leads us to the cobbles of Borgo Pio, the ancient pilgrim route connecting Castel Sant’Angelo with St. Peter’s Basilica where Ristorante Pizzeria Marcantonio, Borgo Pio 146 continues to keep that tradition alive. The same tables at which tourists stream out of the Vatican Museums may serve neighbours from Prati, evidence that honest cucina romana still triumphs.

Ingredients of Lasagne Fatta in Casa

Homemade Lasagna is a love letter to simplicity and time. Starting with our Sfoglia all’Uovo, which is a fresh egg pasta handrolled every day using soft wheat flour along with free-range Italian eggs to create a tender and light grain. At the core of it is our Slow-Cooked Ragù, which is a wait-for-it caramelisation of beef and pork slowly braised for hours with red wine and juicy Italian passata. Each layer is then covered with a silky hand-whisked Besciamella and aged Parmigiano Reggiano DOP to create that perfect golden crisp crust which completes a true Roman classic.

Nutritional Benefits of Homemade Lasagne

This primo piatto is an easy source of complete protein from egg pasta, beef and cheese, plus calcium for bones and slow-cooked tomatoes (lycopene, an antioxidant that your body absorbs better once cooked) for lycopene. No preservatives, no frozen shortcuts: simply balanced, filling energy for long and its appealing day routes to explore RomanRome.