Baked lasagna
Presentation
Baked lasagna is one of the best known and most appreciated Italian dishes in the world, which in my part is called pasticcio. Here I prepare it with a classic béchamel sauce and my ragù enriched with a little grated Parmesan. This is the classic Sunday dish: good, warm and convivial.
Ingredients:
- 6 sheets of lasagna
- 1200 grams of béchamel
- 600 grams of meat sauce
- 100 grams of Parmesan
- salt to taste
Preparation:
1 Boil a sheet of pasta in salted water for about 10 seconds. We have used ready-made pasta for convenience but it is even better with homemade egg pasta . 2 Then cool the pasta in water and ice, 3 lay it out on a cloth to remove the excess water and cut the sheet to fit the dish.
4 Spread a layer of béchamel on the bottom of the baking dish and 5 and spread the sheet of pasta over it, covering the whole space well. If there are any uncovered spots you can use pasta scraps to cover them. 6 Spread another even layer of béchamel on top.
7 Now distribute the ragù evenly over the béchamel and 8 do the same with the grated Parmesan. At this point the first layer is completed. Repeat the procedure in order to obtain at least 5-6 layers and 9 complete on the surface again with béchamel, meat sauce and grated parmesan. Place in a static oven for 40 minutes at 190°C and finish cooking with 5 minutes in a convection oven at 200°C. When the lasagna is golden brown on the surface, remove it from the oven and let it rest for about 10 minutes at room temperature so that the slice can keep its shape when it is cut.
Advise
- The lasagna pasta will expand a little while cooking in the oven, so don't be too loose when placing it on the baking dish.
- One of the best things about baked lasagna is the crust that forms on the edges and surface, so don't remove it from the oven too early.
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