Rustic Lasagna

Description
restaurant supply Lasagna. Ahhh, a classic meaty cheesy mess. But it doesn't always have to be - This recipe however is one of my favorites & not that cheesy Italian restaurant cliche'. The key is to use fresh pasta in this recipe - for a lasagna that is light & delicate. If possible use your own tomatoes, we use jarred tomatoes from the garden - you just can't get that kinda flavor from a store bought jar.

Ingredients

 * Bechamel
 * Parmesan cheese
 * 4 sheets of pasta to cover your dish
 * Ragu

Directions

 * 1) In your casserole dish ladle a little of the ragu.
 * 2) In plenty of boiling salted water, cook your pasta until a bit further than al dente. Cook only 1 -2 sheets at a time (otherwise they will stick & it will be a mess)
 * 3) Lay down the sheet of pasta in your dish, ok if it comes up over the edge of the dish (that will make for the good crunch bits!)
 * 4) Add a ladle of ragu - cover completely but don’t over do it - less is more.
 * 5) Dot bechamel.
 * 6) Now a generous sprinkle of Parmesan cheese
 * 7) Repeat these steps ending with sauce on the top layer of the pasta
 * 8) Bake at 375 °F / 190 °C oven for 15-20 minutes until the top is brown & bubbly!

Contributed by

 * La Travola Marche: Lasagna Recipe
 * see Ragu recipe