A delicious, filling dish which can satisfy lots of people and be made in advance. Please note that this recipe uses a meat sauce. See the recipe for Ragù di carne and triple the quantities(i.e. use 750g/1.5 lb ground beef etc).
Ragù di carne using 750g/1.5 lb ground beef
900g (2 lb) fresh pasta sheets - made with 800g (1.75 lb) flour and 8 eggs (see Pasta fresca recipe)
OR 500 g (1 lb) dried lasagna sheets
50g (2 oz) butter
50g (2 oz) flour
500 ml (1 pint) milk
3 cups parmesan cheese, grated
Make a bechamel (white sauce) by browning the flour in the butter for a couple of minutes on a low heat, eliminating any lumps, and gradually adding the milk, stirring continuously until the sauce thickens. Add a little salt and set aside.
Cut the pasta sheets into 20 cm rectangles.
Cook in plenty of boiling, salted water for 5 minutes (you will do several batches depending on the size of your pot). Wash the cooked pasta immediately in cold water and set aside on dishtowels.
In a large oven-proof dish, lay out one layer of pasta, with the sheets overlapping slightly.
Cover with a third of the ragù, distributing it well.
Cover with a third of the bechamel, distributing it well.
Sprinkle with a third of the cheese.
Repeat with two further layers of everything.
Cook in a preheated oven on 170°c/340°F for around 20 minutes, until the cheese is brown.
Leave to rest for a good 10-15 minutes before cutting.