This is a family favourite any time of year. There is something comforting about a baked pasta crunchy and golden on top. Obviously you can make any Lasagna you like it does not have to be meat. Try making it with vegetables and pesto or real simple, Napoli sauce, basil, parmesan, mozzarella and ricotta. Granted there is a bit of work involved in preparing a Lasagna but once it is made it can go into the fridge for a day or two and when family and friends come over just pop it into the oven. Why not make two at once and put one into the freezer ready for next time.
Family Lasagna
Course: Blog, Meals, PastaCuisine: ItalianDifficulty: Beginner, Intermediate8
servings1
hour45
minutes300
kcalUSE ATTACHED VIDEO AS A REFERENCE
Ingredients
Go to my recipe index on this website and make “Family Bolognese” However, leave carrots whole whilst cooking the sauce and once sauce is cooked add an extra litre of hot stock to make it a “Soupy Bolognese”
Go to my recipe index on this website and make “Bechamel Sauce PLUS add 200mls extra milk to the recipe
200g Grated Grana Padano Paramesan Cheese
375g Fresh “instant” Lasagna sheets 8 sheets per pack
100g Sliced Mozzarella
Directions
- Make “soupy” Bolognese by adding an extra litre of hot stock once Bolognese recipe is cooked. Also leave the carrots whole whilst making the sauce. When sauce is cooked remove the carrots, mash them with a fork and add them back to the sauce. This will add a little body to the sauce. Have Bolognese hot and ready for assembly. Also make “Thin” Bechamel by adding an extra 200mls of hot milk to the bechamel recipe and have it hot and ready for assembly
- Pre cut the pasta sheets to fit the size of the baking dish. Have them ready for assembly
- Grate the Grana Padano and slice the mozzarella. Have them ready for assembly
- Layer the Lasagna. Start by ladling the Bolognese onto the bottom of the baking dish, make sure there is ample soupy stock not just meat. Also add a little thin bechamel.
- Layer down the instant lasagna sheets
- Now on top of the pasta sheet, the same as step 4, go again with the Soupy Bolognese and the thin bechamel, exactly the same way when adding to bottom of baking dish. Then sprinkle a little parmesan across the layer.
- Repeat this layering process.
When you get to about the middle of the baking dish, or the middle layer, add sliced mozzarella as an extra ingredient to this layer only. Then, keep layering until the baking dish is full.
On top of the final layer sprinkle a little extra Parmesan cheese. This will help the lasagna go golden and crusty. - Preheat oven at 190c. Bake with Lasagna covered in foil. After 30 mins remove the foil bake for another 15 mins or until Lasagna is completely hot in the middle and golden on top. Let the lasagna rest for 10 mins before serving.
Recipe Video
Notes
- Be sure to add the extra stock to the Bolognese. You want the consistency to be “soupy”. This will soak into the pasta and your Lasagna will be saucy and not dry
- Amount of layers will depend on how deep your dish is about 5 layers is nice
- Cooking times may vary depending on the size of the baking dish