The Best Lasagna. Period.
By: Ashley & Jason ...
Published: Monday, December 14, 2009 - 2:17pm

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!

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.