Lasagne alla Bolognese

Main Event

• First of all pre-heat the oven to 220°c

• In a large baking tray, ideally an anti-stick one, cover the base with a thin layer of béchamel

• Cover the béchamel with a layer of lasagna sheets, and cover the lasagna with a layer of Bolognese. Now grate a thin layer of parmesan cheese on top of the Bolognese and repeat the process starting with a layer of béchamel again

• Do this until you run out of ingredients or pan space. Depending on the size of your baking trays you could make two separate lasagnas

• Once you have made your lasagne the last layer needs to be either Bolognese or béchamel. If you leave the pasta it will burn. We recommend you have béchamel as the last layer, this gives you an extra layer of yummy parmesan

• Cover your lasagne with kitchen foil and place in the oven for around one hour. The timing will depend on the depth and size of your baking tray so you may have to use some of your cooking abilities here to decipher when its ready

• Once ready here is where you can remove the foil cover and add your optional mozzarella, place back in the oven until it has melted and turned slightly golden

• Once ready let the lasagne stand for five to 10 minutes to cool slightly, this will help the lasagna keep its shape when serving and stop it from turning into a pile of slop

• Add a leaf of fresh basil, grate some more parmesan on top, and pour what’s left of the red wine into a glass and enjoy restaurant quality food in your own back yard. Buonissimo!