The Best Lasagna. Period.

Foodista Cookbook Entry

Category: Main Dishes | Blog URL: http://latavolamarcherecipebox.blogspot.com/2009/12/lasagna.html

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Ingredients

Ragu
Bechamel
Parmesan cheese
4 sheets of pasta to cover your dish

Preparation

1
In your casserole dish ladle a little of the ragu.
2
In plenty of boiling salted water, cook your pasta until a bit further than al dente. Cook only 1 -2 sheets at a time (otherwise they will stick & it will be a mess)
3
Lay down the sheet of pasta in your dish, ok if it comes up over the edge of the dish (that will make for the good crunch bits!)
4
Add a ladle of ragu - cover completely but don’t over do it - less is more.
5
Dot bechamel.
6
Now a generous sprinkle of Parmesan cheese.
7
Repeat these steps ending with sauce on the top layer of the pasta
8
Bake at 375/190 C oven for 15-20 minutes until the top is brown & bubbly!

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About

Lasagna ahhh, a classic meaty cheesy mess. But it doesn't always have to be - This recipe however is one of my favorites & not that cheesy Italian restaurant cliche'. The key is to use fresh pasta in this recipe - for a lasagna that is light & delicate. If possible use your own tomatoes, we use jarred tomatoes from the garden - you just can't get that kinda flavor from a store bought jar.

Yield:

4.0

Added:

Monday, December 14, 2009 - 2:17pm

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