Lasagna Ragu (Lasagne al Ragù)
Ingredients for 1 Lasagna baking dish
20 Fresh Lasagna pasta sheets
1½ Litres bechamel sauche (52.8 fl oz)
2 Litres ragu (70 fl oz)
250 gr.(8.81 oz.) Grated parmesan
80 gr (2.82 oz.) Butter
Extra virgin olive oil
Lasagna Ragu (Lasagne al ragù)
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Béchamel Sauce (La Besciamella)
Butter the baking tin, spread ragu along the bottom, lay lasagna sheets over ragu and press along the rims of the baking tin. Spread ragu, add bechamel sauce, sprinkle with grated parmesan and extra virgin olive oil.
Repeat layers: lasagna sheets, ragu, bechamel, parmesan, olive oil until you got to the rim of the pan. Fold lasagna sheet sides, so that they will not burn. Top with ragu, whic must cover all lasagna, add a little bechamel sauce, sprinkle generously with grated parmesan, add a few knobs of butter and a little extra virgin olive oil.
Preheat oven to 250 C (482 F), low temperature to 180 C (356 F) and bakek lasagna for about 20 minutes
Remove your lasagna from oven and let it rest for about 10 minutes before serving
