Pasticcio di lasagne

Probably the post delicious form of pasta and probably the most famous in Italy and around the world.
Here my family recipe of Pasticcio di Lasagne.








Remember the Ragù we made a while ago? Well, we can use this same recipe to make the Pasticcio di Lasagne. The difference with Cannelloni is that we use 500g of extra lean mince (instead of 1Kg) and we add some water during the cooking. In fact, at the end we need a ragù which is liquid enough to cook the lasagna sheets. While the ragù is cooking we prepare the besciamella. When the ragù and the besciamella are ready turn on the oven at 180°C. Mix 3/4 of the besciamella to the ragù then pour some ragù on a tray till you cover the bottom. Place the first layer of Lasagna sheets on it (I suggest you to wet the pasta sheets dipping them into some water, thus they will cook faster).

Cover the pasta layer with ragù and some cheese if you like, then lasagna sheets again and so on. I usually make three or four layers. On the top layer pour the besciamella and finish with some parmigiano or some other cheese you like.

Bake for about 20 minutes, the result will amaze you.

Buon Appetito!