How can anyone not like lasagna? Layers of deep, rich ragù, creamy, cheesy bechamel and silky smooth pasta. It’s the stuff of winter, Friday evening dreams.
Our Revolution version means you don’t have to make the Bolognese the night before and it can work for everyone if there are any veggies dining and you still get that moreish, umami flavour.
- 2 jars of Revolution Ragù
- Fresh lasagna sheets
- Cheese (Parmesan, Cheddar)
- Butter, flour, milk
- Nutmeg, salt and pepper
- Spinach (if you fancy it)
First things first make your bechamel or white sauce. Get the butter nice and golden before adding in the flour. Add in milk and let it bubble and come together again. Keep adding milk until you get a nice thick but mixable consistency. Take it off the heat and add nutmeg, salt and pepper. Grate some cheese and mix it in.
Get your lasagna dish and have your three elements ready to go; ragù, pasta and bechamel. Layer them up as you like it; I usually go with ragù on the bottom, followed by pasta, bechamel, grated cheese, some cooked spinach and another layer of pasta before starting again. I usually finish off with a nice layer of bechamel and a good grating of cheese all over.
Bake in the oven at 180 for about 40 mins until your top layer is golden, slightly crispy and inviting.
You really can’t beat a lasagna made with love!