How to put together the perfect lasagna. Use this recipe to combine all the elements of the lasagna into one perfect Best Ever Lasagna. Join us for a Lasagna Masterclass in our pasta lab to get Chef Carmelo’s to see the construction of the lasagna in action.
INGREDIENTS
Step 1
Cover the base of a casserole dish with a layer of ragu.
Place your pasta rectangles side by side on top of the ragu until you have covered it completely. To avoid double layers of pasta, make sure the pasta rectangles don’t overlap too much.
Add a layer of ragu, béchamel, grated parmesan and mozzarella.
Repeat this process until you reach 5 or 6 layers of pasta. On the final layer of pasta, spread a thicker layer of béchamel and ragu as this layer may dry up a little when exposed to the heat of the oven. Optional: Sprinkle some parmesan cheese on top, or between the layers.
CHEFS TIP: To make sure your lasagna holds it shape after being cut, do as the Italians do. Alternate the direction of your pasta sheet with each layer. So, if you layer your first layer of pasta lengthways, you will lay your second layer crossways, alternating each time.
TO FINISH: Cover with foil and place the dish in a pre-heated oven at 180° celsius. Cook for 25 minutes, then uncover and cook for a further 10 minutes. You will know the lasagna is ready when you can see a golden crust around the outside edges on the top layer.
INGREDIENTS 600g Barbetta potato gnocchi 260 Barbetta pesto Genovese 200g cherry tomatoes, cut in half 1 clove garlic, peeled 200g green beans, cut into 3cm pieces 30mL extra virgin olive oil
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