Classic baked pasta: recipe with ragu and bechamel


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Classic recipe for making fresh baked pasta with ragu and bechamel, with grated Parmesan cheese, to be prepared in less than two hours, including cooking.


Ingredients for 8 people

- 250 gr fresh egg pasta for lasagna

- ragù


- bechamel

- 100 gr of grated Parmesan cheese

Pasta preparation the classic oven

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.

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Tags: First classics
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