Lasagne alla Bolognese

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A hearty lasagne recipe using both Bolognese sauce and bechamel to make for one rich, satisfying meal.

Ingredients:

4 cups of Ragù alla Bolognese
4 cups of béchamel
2 packets (9-oz each) DeLallo Lasagna; or 22 oz. of fresh spinach lasagna
4 oz of Parmigiano Reggiano

Directions:

Start with a layer of lasagne, then spread some béchamel all over the noodles with a ladle; then add more lasagna and spread the ragù on top and sprinkle with parmigiano. Go on, alternating in this way, until you have used up all the ingredients. Finish off the top with plenty of béchamel, being sure to spread all over; then speckle the béchamel with dots of the remaining ragù. Top with a generous amount of parmigiano. Bake in a pre-heated oven at 350°F for 40 minutes.
Leftovers of both sauces can be used to complement another pasta or meat preparation.

Serves 4-6 Send to friend Printer-friendly version