Lasagne al Forno
Lasagne al Forno
© Wolfgang Hummer, Löwenzahn Verlag
Lasagne al Forno
© Wolfgang Hummer, Löwenzahn Verlag
For the lasagne (serves 8)
Ingredients
50
ml
olive oil, plus extra to drizzle
16
lasagne sheets
2
l
béchamel sauce
2
l
ragú alla bolognese
100
g
Parmesan cheese, freshly grated
Preparation:
- Preheat the oven to 180C.
- Drizzle the base of a large oven dish, about 24 x 34cm, with olive oil.
- Cover the base of the oven dish with 4 of the lasagne sheets.
- Spoon over one quarter of the béchamel first, followed by one quarter of the ragù.
- Top with 4 more lasagne sheets and layer the béchamel and ragù sauces on top.
- Repeat this process 2 more times. Cover the last layer of lasagne sheets only with bechamel and sprinkle the grated Parmesan on top.
- Bake for 25–35 minutes, or until the cheese on top is melted and browned, the lasagne is bubbling lightly and the pasta sheets are cooked through (test using a sharp knife).
Tip
Lasagne tastes better if it is left for a day. Ideally, I layer the lasagne in the oven dish, without the Parmesan on the top, and leave it unbaked, covered in the fridge, overnight.
The next day I sprinkle Parmesan on top and bake it. Lasagne that is cold from the fridge will take about 10 minutes longer to bake.
You can find more impressions in the picture gallery:
