Baked lasagne

Baked lasagne

Lasagne al forno

By
From
Encyclopedia of Food and Cookery
Serves
6-8

This lasagne may be made with fresh egg pasta or bought pre-cooked lasagne. Serve with a fresh green salad.

Ingredients

Quantity Ingredient
1 quantity Egg pasta
or 500g store-bought fresh lasagne sheets
1 quantity Bolognese sauce
2 quantities Béchamel sauce, flavoured with pinch of grated nutmeg
50g parmesan, grated

Method

  1. If using fresh pasta, divide dough in half and roll out each half thinly to a rectangle 40 × 45 cm. Trim edges and cut dough into 8 × 10 cm oblongs. Drop one at a time into a large pan of boiling salted water and cook until al dente. Cook in at least 2 batches.
  2. If using bought pasta that is not pre-cooked, cook it for 15 minutes in boiling salted water. Turn into a colander and rinse with cold water, then place pasta sheets on a clean cloth so they are not touching and leave to dry.
  3. Put a layer of bolognese sauce on the bottom of a large deep ovenproof dish. Top with some béchamel sauce, then add a layer of pasta. Repeat layers until dish is full, ending with bolognese, then béchamel sauce. Sprinkle top with parmesan cheese. Bake lasagne in a preheated moderate oven for 1 hour or until heated through.

Note

  • A richer dish can be made by including slices of mozzarella cheese after each layer of béchamel sauce. Sometimes a beaten egg is mixed into the last layer of béchamel sauce for a custard-like topping.
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