Posted October 27, 2013on:
Lasagne is a rich and sinful dish, born in region of Emilia-Romagna, and made by stacking layers of lasagna sheets, ragu, béchamel sauce and cheese. But always, we start with the soffritto.
Some bacon is added for more flavour.
Minced meat is added to start the ragu. For more details on making ragu, see this post.
Next while the ragu is slowly cooking away, I prepare the béchamel sauce.
And I butter the tray for baking.
Then start building up the layers, one set of béchamel sauce, ragu, cheese and lasagna sheet, and repeating it until we reach the top of the tray.
Bake in oven until the top is crispy brown!