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By Tessa Kiros

Published 2003

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This internationally popular dish is normally saved for special occasions. It is often made with slight variations to the meat sauce and the consistency of the béchamel. This version uses a rich Tuscan meat sauce. Make this in an oven dish about 30 x 40 cm (12 x 16 in). This quantity should make about five layers of pasta in the dish.



    Make the ragù, making sure it is fairly liquid, and set aside. Make the pasta following the instructions. Cover and let the dough rest for about 30 minutes. Make the béchamel sauce and set aside.

    Roll out the pasta to sheets of 40 x 10 cm (12 x 4 in) — the second last setting (following the manufacturer’s instructions).

    Meanwhile, preheat the oven to 180°C (350°F/Gas 4).

    Put a large saucepan of salted water to boil with a tablespoon of olive oil, to prevent the pasta sheets from sticking together.

    Boil the lasagne sheets, a few at a time, for about 4 minutes or until they have softened. Lift them out with a slotted spoon and lay them out separately onto a dry cloth.

    Spread a little béchamel onto the bottom of a deep oven dish (long enough to contain the lengths of the pasta). Put a layer of the lasagne sheets onto the bottom, overlapping slightly if necessary. Cover with a few splashes of ragù, then a few spoons of béchamel and a sprinkling of Parmesan cheese. Repeat this method until all the ingredients are used, or the dish is filled, finishing with a sprinkling of Parmesan cheese.

    Bake for about 30 minutes in the hot oven, until the top is golden but not dried out. Remove from the oven and let it cool slightly before cutting into servings.

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