for 4 people:

for the pasta (lasagne):
1 kg of flour
10 whole eggs

*to make quick this recipe, you can use rolled pasta or lasagne already “ready to use” as available on the retail

for the white sauce:
1 liter milk
50g flour
50g butter
a pinch of salt

[To prepare the sauce, boil 3/4 of milk in a saucepan with a bit of salt. Separately, dissolve 50g of flour with the remaining quarter of cold milk. When the milk boils, add the cold mixture into the boiling milk, put the butter and mix for a few minutes]

For the filling sauce:
100g white onion
200g smoked bacon Furlotti & C.
a bit of extra virgin olive oil
a pinch of salt
white sauce (see above)


  • Roll out the pasta and prepare 12 square 15X15 thin. Boil the pasta for about a minute in salted water. Finally, roll it on a towel to dry well.  
  • In a frying pan, braise the white onion for 15 min, with a drizzle of extra virgin olive oil (cook with the cover). Into another pan fry the bacon for a few minutes.  
  • Butter a baking dish, spread on the bottom a layer of pasta (the first three squares), add the white sauce, the braised onions and bacon previously cooked. Repeat this process three times, until the end of 12 squares of pasta. In the central layer add half of the grated Parmigiano Reggiano, the other half will have to be added to the last layer.  
  • Put in the oven the dish for 20/25 minutes at 160 degrees. Serve in a dark dish, adding grated Parmesan before tasting  


  • Chef: Antonio Squeri

    Antonio Squeri is the chef of Trattoria Squeri that focuses on seasonality and selection of excellent raw material. The family atmosphere, the authenticity of recipe and the friendliness of the staff make this place an ideal destination for those seeking a simpler regional cuisine.