MEMBER RECIPE
The Best Lasagna. Period Recipe
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. (The cooking/active time depend on if you are making ragu & bechamel from scratch)
INGREDIENTS
- Ragu
- Bechamel
- Parmesan cheese
- 4 sheets of pasta to cover your dish
INSTRUCTIONS
- In your casserole dish ladle a little of the ragu.
- In plenty of boiling salted water, cook your pasta to al dente (to the tooth). Cook only 1 -2 sheets at a time (otherwise they will stick & it will be a mess)
- 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!)
- Add a ladle of ragu–cover completely but don’t over do it–less is more.
- Dot bechamel.
- Now a generous sprinkle of Parmesan cheese.
- Repeat these steps ending with sauce on the top layer of the pasta
- Bake at 375/190 C oven for 15-20 minutes until the top is brown & bubbly!
Member recipes are not tested by the CHOW food team.
I love Lasagna, thanks for the recipe.
This isn't *really* a recipe: it's just basic assembly instructions. Provided you make a standard bechamel and fresh pasta, the ragu will really determine the dish. What ragu recipe do you recommend?