LASAGNA BOLOGNESE
Steps:
- Get ingredients ready: Bolognese sauce, lasagna noodles, béchamel, and grated cheese. To cook pasta, add salt and 1 pound lasagna noodles (cook fresh noodles in batches of four) to a large pot of boiling water. Cook, stirring occasionally, until barely tender, 1 to 2 minutes for fresh or 6 to 8 minutes for dried. With tongs, transfer noodles to a bowl of very cold water to stop the cooking. Separate any that are stuck together. Lay noodles flat on baking sheets lined with clean kitchen towels; pat dry. 1. Preheat oven to 425 with rack in top third. Butter a 9-by-13-by-2 inch ceramic or glass baking dish; cover bottom with a layer of noodles. They should fit snugly but not overlap. Trim to fit dish. 2. Spread 1¼ cups Ragu over noodles. 3. Drop ⅔ cup béchamel in dollops over Ragu. 4. Gently spread béchamel with rubber spatula. 5. Sprinkle with grated Parmigiano-Reggiano cheese. 6. Repeat these layers three times. Top with a layer of noodles. Spread ⅓ cups béchamel on top; sprinkle with ⅓ cup cheese. Season with freshly ground pepper, and drizzle with olive oil. Bake until the lasagna is golden brown and bubbling, about 25 minutes. Let stand 10 minutes before cutting with a serrated knife. SEE RECIPES for RAGU BOLOGNESE and BÉCHAMEL also submitted. http://www.epicurious.com/recipes/member/views/RAGU-BOLOGNESE-50064427 http://www.epicurious.com/recipes/member/views/BECHAMEL-SAUCE-50064428
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#time-to-make #course #main-ingredient #preparation #main-dish #pasta #lasagna #one-dish-meal #meat #pasta-rice-and-grains #4-hours-or-less
You'll also love