I started last Sunday, teasing you with this recipe. I started with the Bolognese Sauce, then the Egg Pasta, the Besciamella Sauce and finally, here you have the recipe to assemble them together and create the best lasagna you’ll ever eat. Click the links if you missed some of the components.
here the list of ingredients for the ultimate lasagna. The amounts vary, based on how big of a lasagna you want to make. Just avoid over charging it or the mozzarella may make it too watery as it melts.
- Bolognese Sauce
- Besciamella Sauce
- Lasagna sheets (if you are too lazy, go ahead and buy them, better if fresh pasta)
- Parmigiano Reggiano
Take a nice deep baking tray and place parchment paper on the bottom. Add a little Bolognese to the bottom, so it won’t stick. Place the first layer of pasta sheet, add a couple of spoons of Bolognese sauce, besciamella, shredded mozzarella and Parmigiano Reggiano. Keep layering them in this order. When you get 1/2 inch from the top of the tray, just make the last layer with little Bolognese, Mozzarella and evenly coat it with Parmigiano. No besciamella on the last layer.
The lasagna is ready to be put in the oven. Pre heat it turning the broil on. Put the Lasagna in the oven and cook for about 1/2 hour or until it creates a nice crush on the top. Take it out, let it cool for 10 minutes and bring it to the table. This is totally a Sunday dish. And if you have leftovers, the next day it’s even better.