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INGREDIENTS
DIFFICULTY: MEDIUM PREP. TIME: 90 MIN. COOKING TIME: 30 MIN. SERVINGS: 8 COST: MEDIUM
PREPARE RAGU' SAUCE
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PREPARE BESCIAMELLA SAUCE
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1/2 LB. FRESH PASTA LASAGNA (USED AS IS, NOT BOILED) OR REGULAR LASAGNA BOILED AND DRAINED (AS DIRECTED ON THE BOX) OR OVEN READY LASAGNA (PREPARE AS DIRECTED ON THE BOX)
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FRESH PARMIGIANO CHEESE
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RECIPE
HEAT OVEN AT 450°F
1) IN A BAKING PAN SPREAD THE FIRST LAYER OF RAGU'.
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2) COVER RAGU' WITH THE OVEN READY LASAGNA. IN THE VIDEO I AM USING THE FRESH LASAGNA
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3) THE REGULAR STAKING STARTS FROM THIS ONE.
SPREAD A LAYER OF RAGU' OVER THE LASAGNA. |
4) SPREAD THE BESCIAMELLA OVER THE RAGU'
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5) ADD A LAYER OF LASAGNA.
REPEAT THE STAKING ONCE OR TWICE MORE ENDING WITH THE LASAGNA. |
6) FOR THE TOP LAYER MIX TOGETHER THE RAGU' AND BESCIAMELLA AND ADD SOME GRATED PARMIGIANO CHEESE
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7) BAKE ABOUT 30 MINUTED OR AS LONG AS IT SAYS ON THE BOX. USE A TESTER TO MAKE SURE THE LASAGNA IS READY. LET STAND A FEW MINUTES BEFORE CUTTING.
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8) SERVE HOT WITH GRATED PARMIGIANO CHEESE.
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