Ingredients for 6-8 portions:
1 batch of rosemary ragù
5 dl of béchamel sauce (I used corn starch as a thickener)
300 g of lasagna sheets (I used a gluten-free version from Germinal Bio)
grated parmesan cheese
Instructions:
Preheat oven to 180°C.
In a baking tray, add a small quantity of ragù on the bottom. Cover with lasagna sheets, avoiding overlaps and breaking the sheets carefully to fill the gaps as needed.
Add a covering layer of ragù (approx. 2 soup spoons) and distribute approx. 2-3 Tbsp of béchamel. Continue with the next layer of lasagna sheets. Keep going until you reach the top of the baking tray. Add the last layer of ragù, then cover the whole dish with the remaining béchamel (which should result in a thick white layer). Add a thin layer of parmesan cheese and bake in oven for 25 minutes, turning the heat to top grill for the last 3 minutes.
Let cool slightly before serving.
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