Welcome back to my sporadic recipe sharing - today we have a classic lasagne that has taken me literally an eternity to write up. Partly due to the fact lasagne is one of those things that I really like to just cook intuitively and enjoy the (lengthy) process of making. Partly because said lengthiness means developing this recipe for you is quite a task and time investment. And finally, partly because I am currently two days out from giving birth and I am v v v tired.
Anywho, we made it. I promised my lasagne recipe before I transition from with child to literally with child, and I like to keep my promises. So here it is.
Actually… just a couple of notes on this lasagne before I send you to the recipe:
this uses a delicious veal/pork ragu and not a traditional bolognese - the reason being this is a bit more accessible - not need for any special/deli meats and also you can make the sauce in a little less time. Needed because lasagne is a full day’s work as it is (but the payment is delicious and worth it)
the lasagne should - at least IMHO - have a min of 5 layers of pasta - make sure you have a pan that can accommodate this
I like to do ragu - béchamel - cheese in each layer, so that’s what this recipe suggests
I have recently started added mozzarella to my lasagne layers and it just adds a little cheese pull situation that I think is truly divine. You can of course omit this and just go for the more trad parmigiano - up to you
it is essential to let the lasagne rest before you dig in - it’ll help cement those layers and result in a cleaner slice which for some reason is incredibly appealing to me?
I like to parboil the pasta sheets - you don’t have to, but if you don’t you may find more of the sauce gets absorbed in the cooking process just FYI
HERE SHE IS!
» Classic Lasagne recipe right this way «
Enjoy xx