The Best Lasagna. Period.

Photo credit to our Guests from Pulpology.com

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.

Lasagna

Ragu (see recipe)
Bechamel
Parmesan cheese
4 sheets of pasta to cover your dish

In your casserole dish ladle a little of the ragu.

In 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)

Lay 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!)

Add a ladle of ragu - cover completely but don’t over do it - less is more.

Dot bechamel.

Now a generous sprinkle of Parmesan cheese.

Repeat these steps ending with sauce on the top layer of the pasta

Bake at 375/190 C oven for 15-20 minutes until the top is brown & bubbly!