1 kg noodle pastry
50 ml oil
10 g salt
500 ml Bolognaise Sauce
50 g grated Parmesan cheese
50 g butter
50 ml oil
10 g salt
500 ml Bolognaise Sauce
50 g grated Parmesan cheese
50 g butter
accompaniments
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method
1. Roll the pastry out into an oblong 80 cm x 32 cm and cut into 20 cm x 16 cm oblongs.
2. Lay the pieces on a tray previously sprinkled with fine semolina and allow to dry for 25 minutes.
3. Heat 5 litres water in a saucepan, add the oil and salt and, when simmering, place in the lasagne.
4. Move the pieces around very gently to prevent them sticking and simmer for 10 minutes.
5. Refresh under running water until perfectly cold, then drain and dry on a cloth.
6. Butter the bottom of a shallow ovenproof dish and cover with a layer of the pasta.
7. Pour a layer of thick Bolognaise Sauce on the lasagne, add a further layer of lasagne and repeat the process, alternating layers of lasagne and sauce and finishing with sauce.
8. Sprinkle with the grated Parmesan cheese and melted butter and bake in the oven at 180°C until fully gratinated.
2. Lay the pieces on a tray previously sprinkled with fine semolina and allow to dry for 25 minutes.
3. Heat 5 litres water in a saucepan, add the oil and salt and, when simmering, place in the lasagne.
4. Move the pieces around very gently to prevent them sticking and simmer for 10 minutes.
5. Refresh under running water until perfectly cold, then drain and dry on a cloth.
6. Butter the bottom of a shallow ovenproof dish and cover with a layer of the pasta.
7. Pour a layer of thick Bolognaise Sauce on the lasagne, add a further layer of lasagne and repeat the process, alternating layers of lasagne and sauce and finishing with sauce.
8. Sprinkle with the grated Parmesan cheese and melted butter and bake in the oven at 180°C until fully gratinated.
serving amount
serves 10
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