Lasagna
The most classic Italian feast feed ever. You know it is a public holiday when you walk in an Italian household and you smell the freshly baked lasagna. It takes a long time to make, and there are a few recipes to follow to get it right, but trust me it is worthy, especially for a special occasion.
Ingredients
1 batch fresh pasta sheets, blanched and cooled
1 batch Ragù Bolognese, fully cooked and cooled
1 batch Béchamel sauce, cooled
100-150g Parmesan cheese, freshly grated (optional)
Method
Preheat your oven to 180°C (160°C fan forced).
In a large rectangular baking dish, spread a generous layer of Béchamel sauce to thinly cover the bottom.
Place a single layer of the blanched fresh pasta sheets over the Béchamel.
Spread a layer of Ragù Bolognese over the pasta, followed by another layer of Béchamel sauce.
If using, sprinkle a handful of grated Parmesan cheese over the top.
Repeat the layering process: pasta, ragù, Béchamel, and optional Parmesan. Aim for at least 3 to 4 layers, finishing with a top layer of Béchamel and a final generous sprinkle of Parmesan.
Bake in the preheated oven for 45-55 minutes, or until the top is golden brown and the edges are bubbling.
Let the lasagna rest for at least 15-20 minutes before slicing and serving. This allows the layers to set, making it easier to cut.
Tips
Plan Ahead: The Ragù and Béchamel can be made a day or two in advance, making assembly on the day much quicker.
Resting is Key: Do not skip the resting time after baking. It is crucial for the perfect slice.
Customise: While this is the classic recipe, you can add a layer of mozzarella for extra stretchiness.
No Fresh Pasta? You can use good quality dried lasagna sheets. If they are the 'no-boil' type, ensure there is enough sauce around them to cook through.
