Recipe Tip: Lasagne al Forno - Falstaff
Top Recipe by Julian Kutos. All ingredients and tips for getting it right. A classic oven-baked lasagne recipe made with ragù alla Bolognese and béchamel. This recipe is from the cookbook 'Simply Pasta, Pizza & Co' by cooking teacher and pasta master Julian Kutos.
- 50 mlolive oil, plus extra to drizzle
- 16lasagne sheets
- 2 lbéchamel sauce
- 2 lragú alla bolognese
- 100 gParmesan cheese, freshly grated
Step 1Preheat the oven to 180C.
Step 2Drizzle the base of a large oven dish, about 24 x 34cm, with olive oil.
Step 3Cover the base of the oven dish with 4 of the lasagne sheets.
Step 4Spoon over one quarter of the béchamel first, followed by one quarter of the ragù.
Step 5Top with 4 more lasagne sheets and layer the béchamel and ragù sauces on top.
Step 6Repeat this process 2 more times. Cover the last layer of lasagne sheets only with bechamel and sprinkle the grated Parmesan on top.
Step 7Bake 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).