In US it is know as “Lasagna”, which is the singular form of “Lasagne”. Very easy and fast to prepare if you already have the Ragú and Besciamella Sauce ready. It is a matter of assembling different layers. Add any other ingredient you like and you will achieve perfection
- 9 oz (=255 gr) of lasagne sheet pasta
- 1 can (=14.5 Oz = 410 gr) of diced tomatoes
- 4 cups (= 1 liter) of besciamella sauce
- 4 cups (= 1 Kg) of Ragú Sauce
- 7 oz (=200 gr) of ham
- 7 oz (=200 gr) of Parmigiano Reggiano (or Grana Padano)
- 7 oz (=200 gr) of mozzarella
Total Time: 1 hour, 10 min
Preparation: 10 min
Cook: 1 hour
Yield: 6-8 servings
Difficult Level: Easy
If you have the lasagne pasta sheet and the Besciamella Sauce and the Ragú Sauce ready, the preparation is just a matter of assembling the ingredients. I recommend a tray of 13″x9″, but any tray you have in your kitchen is fine. You can make it vegetarian, with spinach and cheese. I like to make different layers, maybe a layer of just Ragú or just Besciamella Sauce, or maybe a layer of mixed ingredients. I like to use can of diced tomatoes, remove the extra water and puree them with a stick blender.
Use any ingredient that you like, cheese, ham, vegetables, meat.
WHAT IS VERY VERY IMPORTANT is that, if you use lasagne sheet pasta, make sure the pasta is surrounded by liquid, otherwise the pasta does not cook properly. Put sauce at the bottom of the tray and at the top over the last layer of pasta. Alternatively, if you can precook the pasta in hot boiling water for few minutes.
You should be able to make 3 layers of pasta. Cook the pasta in the oven for 1 hour at 375 F (=175C). Half way through the cooking make some cuts to allow the pasta throughly.
Ciao by Max Suterini