Prepare the ragout bolognese according to the basic recipe
prepare the béchamel adding shredded parmesan cheese to the basic recipe
Prepare the pasta for the lasagna. OZ 7 (200 grams) of flour and two eggs will be sufficient. Of course you can buy the lasagna already made, in this case you have to parboil them before placing into the pan
Cut the dough in rectangles as wide and as long as your pan. Distribute the tomato pulp on the bottom and place a first layer of pasta
Distribute the tomato pulp on the bottom with a little of béchamel (the same quantity you see in this picture) , in this manner the pasta will not stick to the bottom
and place a first layer of pasta
Blend ragout and béchamel together obtaining a homogeneous sauce. Cover with this sauce
sprinkle with parmesan cheese
Continue with another layer up to finish the pasta
end with the ragout and sprinkle with a little of parmesan
and some butter for helping to gratinate
Put into the oven at F 284 (C 140) for 30 minutes then high the temperature to F 350 (C 180) to gratinate
the lasagna must dry not too much, it must loose the water only, maintaining a dense sauce: note that the cooking time can change a little depending from the tomatoes quality. Pay attention when the tomato will be dense, at that time it will be ready
serve hot and wait at least 5 minutes before serving, for a best consistency
