Authentic Italian Lasagna Recipe

These Italian lasagna recipes more simply call for béchamel sauce instead of cheese.

The only cheese required is grated Parmiggiano Reggiano.

Ingredients: serves 4

Authentic Italian Lasagne

- 6 ounces (gr.170) or 8 sheets white or green packaged Italian lasagnas
- Ragů Sauce
- Béchamel Sauce
- 4 ounces (gr.113) parmesan cheese grated
- 1 tbsp (gr.14) unsalted butter
- 1 tbsp (gr.14) salt

Preparation: medium 40 minutes

TIP!
It will take you 2 hours to accomplish the whole recipe with sauces, so consider that the ragů spaghetti sauce and the béchamel sauce can be prepared ahead of time, or the day before then refrigerated ready to be used.

1. You'll cook the sheets as any other pasta following directions on the package for the cooking time. Add the salt to the water only when boiling.

TIP!
To prevent from sticking the sheets one with each other after you have drained, place them around on a colander border or on a cotton cloth.

2. Start preheating your oven at 350°F (180°C) and bring your ready sauces. Butter the bottom and sides of a 7x9 inch (cm 18x23) stainless steel baking pan or dish. Once you're ready spread over 3 tablespoons of béchamel sauce, 3 tablespoons of ragů sauce.

3. Now you can start assembling laying one by one the sheets of lasagna and cover the bottom of your pan or dish. Spread again 3 tablespoons of béchamel and ragů as before, and 2 tablespoons of parmesan.

4. Repeat the process until you have made other 3 layers. At the end on the top of your assembled sheets, you'll spread just the remaining ragů and parmesan.

5. Cover your pan or dish with tin foil and place into the middle rack of your oven. Bake for 15 minutes, then remove the tin foil and bake a further 10 minutes till you see a crust has formed on.

Cool a few minutes before serving to your family and friends your wonderfully satisfying lasagna.

TIP!
Uncooked lasagne can be wrapped in plastic and then covered with aluminum foil and frozen for up to a month.

Just remember to remove the lasagne to the refrigerator twelve hours before baking. So you will allow it to defrost slowly.