The Best Lasagna. Period

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Ingredients (4)

  • Ragu
  • Bechamel
  • Parmesan cheese
  • 4 sheets of pasta to cover your dish

Lasagna ahhh, a classic meaty cheesy mess. But it doesn’t always have to be – This recipe however is one of my favorites & not that cheesy Italian restaurant cliche’. The key is to use fresh pasta in this recipe – for a lasagna that is light & delicate. If possible use your own tomatoes, we use jarred tomatoes from the garden – you just can’t get that kinda flavor from a store bought jar. (The cooking/active time depend on if you are making ragu & bechamel from scratch)

Instructions

  1. 1In your casserole dish ladle a little of the ragu.
  2. 2In plenty of boiling salted water, cook your pasta to al dente (to the tooth). Cook only 1 -2 sheets at a time (otherwise they will stick & it will be a mess)
  3. 3Lay down the sheet of pasta in your dish, ok if it comes up over the edge of the dish (that will make for the good crunch bits!)
  4. 4Add a ladle of ragu–cover completely but don’t over do it–less is more.
  5. 5Dot bechamel.
  6. 6Now a generous sprinkle of Parmesan cheese.
  7. 7Repeat these steps ending with sauce on the top layer of the pasta
  8. 8Bake at 375/190 C oven for 15-20 minutes until the top is brown & bubbly!
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