Classic Lasagne Al Forno Recipe
Ingredients
| Lasagne sheets | 12 , dried | |
| 1 classic ragu bolognese | ||
| Parmesan | 6 Tablespoon, grated | |
| Butter | 75 Gram (FOR BECHAMEL) | |
| Flour | 4 1/2 Tablespoon (FOR BECHAMEL) | |
| Milk | 750 Milliliter (FOR BECHAMEL) | |
| Salt, Pepper and Nutmeg | 1 To taste (FOR BECHAMEL) | |
Directions
Preheat oven to 200°C (400°F) Gas 6.
Cook pasta, 3 sheets at a time, in a large pot of boiling, salted water for half the recommended time, or until pasta is pliable but slightly hard at the centre, about 4 minutes for dried pasta, 1 minute for fresh pasta.
Drain and place sheets in a single layer on tea towels.
For bechamel, melt butter over medium heat in a heavy saucepan.
Whisk in flour and cook until foaming, about 1 minute.
Remove from heat and pour in milk gradually, whisking constantly.
Return to heat and cook, whisking constantly, until sauce thickens, about 2 minutes.
Bring to the boil and remove from the heat.
Add salt, pepper and nutmeg to taste.
In a buttered 30cm x 20cm x 7.5cm (12in x 8in x 3in) ovenproof dish, spread a thin layer of the bechamel.
Lay 3 sheets pasta, over the bechamel.
Spread a quarter of the ragu over the pasta.
Spread a quarter of the bechamel over the ragu, and sprinkle with a quarter of the parmesan.
Starting with another layer of 3 pasta sheets, repeat layers.
Repeat layers again to finish, ending with parmesan.
Bake in oven until golden and bubbling, 30 minutes.
Leave to stand for 5 minutes before serving.
Cook pasta, 3 sheets at a time, in a large pot of boiling, salted water for half the recommended time, or until pasta is pliable but slightly hard at the centre, about 4 minutes for dried pasta, 1 minute for fresh pasta.
Drain and place sheets in a single layer on tea towels.
For bechamel, melt butter over medium heat in a heavy saucepan.
Whisk in flour and cook until foaming, about 1 minute.
Remove from heat and pour in milk gradually, whisking constantly.
Return to heat and cook, whisking constantly, until sauce thickens, about 2 minutes.
Bring to the boil and remove from the heat.
Add salt, pepper and nutmeg to taste.
In a buttered 30cm x 20cm x 7.5cm (12in x 8in x 3in) ovenproof dish, spread a thin layer of the bechamel.
Lay 3 sheets pasta, over the bechamel.
Spread a quarter of the ragu over the pasta.
Spread a quarter of the bechamel over the ragu, and sprinkle with a quarter of the parmesan.
Starting with another layer of 3 pasta sheets, repeat layers.
Repeat layers again to finish, ending with parmesan.
Bake in oven until golden and bubbling, 30 minutes.
Leave to stand for 5 minutes before serving.
Chef
