Classic Lasagne Al Forno
|Lasagne sheets||12 (Use Either Dried Or Fresh)|
|Classic ragu bolognese||26 Ounce (1 Jar)|
|Freshly grated parmesan||6 Tablespoon|
|Butter||2 1⁄2 Ounce (75 Gram)|
|Flour||4 1⁄2 Tablespoon|
|Milk||1 1⁄4 Pint (750 Milliliter)|
Preheat oven to 200°C (400°F) Gas 6.
Cook pasta, 3 sheets at a time, in a large pot of boiling, salted water for half the recommended time, or until pasta is pliable but slightly hard at the centre, about 4 minutes for dried pasta, 1 minute for fresh pasta.
Drain and place sheets in a single layer on tea towels.
For bechamel, melt butter over medium heat in a heavy saucepan.
Whisk in flour and cook until foaming, about 1 minute.
Remove from heat and pour in milk gradually, whisking constantly.
Return to heat and cook, whisking constantly, until sauce thickens, about 2 minutes.
Bring to the boil and remove from the heat.
Add salt, pepper and nutmeg to taste.
In a buttered 30cm x 20cm x 7.5cm (12in x 8in x 3in) ovenproof dish, spread a thin layer of the bechamel.
Lay 3 sheets pasta, over the bechamel.
Spread a quarter of the ragu over the pasta.
Spread a quarter of the bechamel over the ragu, and sprinkle with a quarter of the parmesan.
Starting with another layer of 3 pasta sheets, repeat layers.
Repeat layers again to finish, ending with parmesan.
Bake in oven until golden and bubbling, 30 minutes.
Leave to stand for 5 minutes before serving.