How to make pasta in the oven with bechamel sauce and ragù, few necessary ingredients, tricks and tips for a perfect result of the original recipe aimed at making it crispy after cooking in the oven.
Ingredients for 8 portions
- 250 gr fresh egg pasta for lasagna
- ragù
- bechamel
- 100 gr of grated Parmesan cheese
Preparation of baked pasta with bechamel and ragù
First of all prepare the ragù and the béchamel, then arrange the lasagne dough in layers in a pan lined with parchment paper, placing a layer of bechamel, one of ragù and one of cheese, until all the ingredients are used up, ending with bechamel and parmesan cheese.
Cover the pan with an aluminum foil and cook in the preheated oven at 220 ° C for about 30 minutes.
Remove the paper and cook for another 10 minutes, waiting for a light golden and crispy crust to form on the surface.
Before serving it is advisable to let the pasta cool in the oven.
