This is the big Daddy of all lasagnas usually served around the holidays and is usually made with fresh spinach pasta ( pasta verde) I like to make my bolognese sauce days ahead and freeze it. Then I make the pasta the day ahead and parboil and keep in the fridge. The day of all I have to do is make the bechamel, grate the parmigiana and assemble to bake! Of course you can use regular pasta or even regular fresh pasta but I can’t promise you won’t be haunted by all the Nonni rolling over in their graves😂
Ingredients
2 cups parmigiana grated
Directions
Make bolognese a few days or even weeks ahead (freeze it if doing way ahead)
Make pasta sheets a day ahead no more than 24 hours
Grate cheese
Make bechamel right before cooking
In a 9 by 13 pan spread sauce to cover
Cover with lasagna sheets over lapping
Add more sauce, then bechamel and sprinkle cheese
Repeat until almost no more sauce is left (you’ll need some for the topping)
Finish top layer with pasta, sauce and Parmesan
Cover with foil and bake 350 for 35-40 minutes until bubbly, remove foil and cook u see broiler to brown but keep the oven door open to watch very carefully!
Rest the lasagna for 10-15 minutes before cutting!
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