Learn to make three regional lasagne recipes from scratch in this demonstration/hands on class. You will need to bring your own pasta machine and a baking tray with lid to take home your preferred version of lasagna. The ragu has a long cooking time so will be started before the class. You will prepare a typical northern/central Italian version- Lasagna Bolognese with classic or spinach pasta, bechamel, meat based ragu, parmesan cheese. Two: typical southern variety-Lasagna Napoletana Di Carnevale with rich meat ragu, tiny meatballs, boiled eggs, ricotta and mozzarella. Three: vegetarian. Not suitable for ceoliacs or vegans.

Your Tutor is Rosa Matto

Rosa Matto commenced with the WEA in 2014.

Rosa's career in teaching and hospitality spans four decades. 

Currently, her recipes appear in SA Life magazine. She is Leader of SLOW FOOD SA and holds very strong views on inclusivity regarding food sources and targeting food waste. 

Another of Rosa’s great obsessions is travel. So, her recipes and knowledge come from her years of leading travellers through Europe and SE Asia. Of course, her particular passion is the food, wine and culture of Italy where is has lived and travelled widely, over many years 

She is also a great gardener – and most of the produce she uses is from her own or her assistant, the very talented, Nancy Colarco’s, garden. Being a gardener influences her food – it is always local, seasonal and accessible. 

The recipes are carefully written and the classes offer great tips for adaptation, and transformation, for you and your family.