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.
(
see recipe)Bechamel
Parmesan cheese
4 sheets of pasta to cover your dish
In your casserole dish ladle a little of the ragu.
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)
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!
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