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BAKED LASAGNE

Feb 14, 2014

Lasagne, italian Lasagne, Italian PastaPrepare the meat sauce in advance (ragù), cook the lasagne in plenty of fast boiling salted water until they come up on surface (2 minutes). Drain carefully and lay the lasagne flat on a clean dry cloth.
Meanwhile make the bechamel sauce and, when ready put it apart.
Butter an oovenproof dish, large enough for the purpose, 8 x 6 x 2 inches deep, this serves four.
Arrange alternate layers of lasagne with meat sauce,  grated parmesan and bechamel, finish with a small coat of bechamel and a thick coating grated parmesan .
Bake in a moderate oven (350) for 25-30 minutes.
When cooked cut in squares to serve.

IF YOU WANT TO KNOW HOW TO MAKE RAGU' SAUCE BOLOGNESE SIMPLY LOOK UP THE RECIPE ON OUR LATEST NEWS BLOG 

Ingredients:
ragù bolognese
a quarter pound wide lasagne
1 recipe bechamel sauce
half cup parmesan cheese
Serves four