| LASAGNE AL FORNO |
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| Baked Lasagne | Serves 4-5 as a main course |
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A great party dish (though you will need to multiply the quantities given) and one that is easy to put together. TIP If you use no-precook pasta make sure that both sauces are 25% runnier or the result will be too dry. You can make this dish a day in advance and bake it when ready. It freezes well. |
When you have finished rolling out the fresh pasta cut the resulting strips to the length required for your oven dish.
Cook the pasta sheets in plenty of boiling salted water until a little less than al dente (with freshly made pasta this will take a matter of 30 seconds). Then plunge the sheets into cold water for a minute to stop them cooking, rinse them under a cold tap to wash off any starch and drain them on kitchen towels.
Preheat the oven (if baking immediately). Grease the oven dish with all of the butter and line the bottom of the dish with a single layer of pasta strips (they should only just overlap). Mix a little under ¾ of the béchamel sauce into the bolognese sauce and spread a thin layer of the mixture over the pasta. Sprinkle with parmesan cheese. Repeat the procedure pasta/mixture/parmesan finishing with a layer of pasta.
Spread the remaining béchamel sauce over the pasta, sprinkle with any remaining cheese and bake in the oven for 15-20 minutes. Remove from the oven, allow the dish to stand for ten minutes and serve with extra parmesan cheese.