Lasagne

by admin on February 23, 2009

I went into my grocer’s today with the idea of making pasta with ragu sauce. When I asked Elizabetta what pasta I should use…her eyes widened….you could make lasagne…yes you should make lasagne..she said…you are making ragu….just make bechamel sauce and you have lasagne…my mouth opened but no words came out…I was tired….I didn’t want to make lasagne….I just wanted to make ragu…I’m just a beginner….I don’t even know what bechamel sauce is…..but I couldn’t bare to disappoint her….yes…great….I will make lasagne!…I got out my familiar notebook and took down her every word…that I understood!

Ingredients

Instructions

  • In a casserole dish, begin to layer your ingredients
  • TO BEGIN..cover the bottom of the dish with your ragu and lay your pasta over it.
  • Now..begin the official layers:
  • FIRST a layer of ragu…
  • SECOND…cover with bechamel sauce….blend in with ragu if you would like
  • THIRD….cover with parmesan cheese
  • FOURTH…drizzle with Tuscan Extra Virgin Olive Oil.
  • Go through steps one through 4 until you have reached the top…
  • Brown in the oven on high temp and then let it set for 10 minutes before serving.
  • Observations

    Watching me make this was not a pretty site. My kitchen and I were a mess. I was sure it would a disaster because I didn’t have “exact” measurements…and really guessed at some parts…I just tried to use my own judgement…and went back to the “balance of ingredients” theory. I was anxious to take the first bite to see where I went wrong..and before I could…I heard the table begin announcing…..”this is really good mom!”…and you know what?….it was!

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