Lasagne (Lasagna)
The Gourmet's Guide to Italian Cooking, 1973
2 hours — 4 Servings | Print RecipeEmail Recipe | |||||||||||||||||||
Ingredients
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InstructionsCook the leaves of lasagne in plenty of boiling salted water for 10 to 15 minutes. Drain thoroughly, then stand each piece on paper towelling to absorb surplus moisture. Butter a fairly deep heatproof dish well. Cover the base with the Bolognese sauce. Add a layer of cheese sauce to which a dash of ground nutmeg has been added. Top with lasagne leaves. Repeat, finishing with a layer of cheese sauce topped with a little Bolognese sauce. Sprinkle thickly with Parmesan cheese then dot with flakes of butter. Re-heat for 30 minutes in the center of a moderate oven (350F, Mark 4). |
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NotesLasagne Verdi (Lasagne with spinach): Make exactly as above but use lasagne verdi which, during manufacture, is coloured green through the addition of spinach. |
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