Lasagna for dinner.
An authentic and rustic spin on a classic with this sausage and friarelli lasagne.
Friarelli, red onions, Sienna sausage meat, garlic and colatura.
Colatura is the modern name of Garum which the ancient Romans were crazy about. This condiment is amazing for bringing Umami to dishes and is made from salted fermented anchovies.
I made a Robiola and Parmigiano bechamel ( here the cheese is still lumpy and hasn't melted yet ).
Layer up ant top with extra sauce and Parmigiano.
Bake in the oven.
Et voilà !
Enjoy 😋.
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