Preparation info

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    • Difficulty


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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 ove