Ingredients
1 box Lasagne Verdi all’uovo
250g Parmigiano-Reggiano, grated
For the Ragù alla Bolognese
You can prepare this 1-2 days in advance and keep in the fridge.
Keep in mind that for the lasagna, you’d need the Ragù to be a little runny compared to if it was being prepared for tagliatelle.
For the Béchamel Sauce
Method
- Start by covering the bottom of a 40cm baking dish with a layer of lasagna sheets. Overlap the sheets in a way that you can’t see the bottom of the dish.
- Cover the sheets in a layer of the Ragù. Make sure to get the Ragù into all the corners to avoid crunchy bits of pasta.
- Sprinkle the Ragù with about 1-2 tbsp of Parmigiano-Reggiano.
- Add a layer of the Béchamel Sauce. Keep in mind you’ll need about a ¼ of the Béchamel Sauce to cover the top, so don’t over do it.
- Repeat steps 1-4 at least 3 times.
- Place in a pre heated oven at 180ºC for 35-40 minutes.
- Let rest for 10 mins before serving.