Lasagne al forno

30/10/2012 - Ingredients for 8 people:

- 250 g La Sfoglia “La Campofilone”
- 3 jars of Bolognese sauce Chianina beef IGP “Arconatura”
- 250 g young Asiago DOP (cheese)
- 150 g Parmigiano Reggiano
- 750 ml Béchamel sauce
- some butter

Articolo tratto da: Anne to London

Ingredients for 8 people:

- 250 g La Sfoglia “La Campofilone”
- 3 jars of Bolognese sauce Chianina beef IGP “Arconatura”
- 250 g young Asiago DOP (cheese)
- 150 g Parmigiano Reggiano
- 750 ml Béchamel sauce
- some butter

Precook the lasagna for about a minute (La Sfoglia of “Campofilone” can also be used dry). Grease the gratin dish and lay the first layer of lasagna. Spread the Bolognese sauce from Chianina beef and béchamel sauce. Cut the Asiago into thin slices and lay out. Sprinkle with Parmesan.

On the top layer put only the Bolognese sauce, béchamel sauce and plenty of Parmesan. If using dry pasta or you like the lasagna very soft, add 4 tablespoons of hot water.

Cover with aluminum foil and bake for 20 minutes at 180°C in an oven. Remove the foil and bake for another 10 minutes until crispy.

Recommended wine: Lambrusco GRASPAROSSA VECCHIO MORO RINALDINI