BAKED LASANGE

Preparation Method :

• To make the white sauce, bring the milk to simmering point in a pan; remove from heat.
• Meanwhile, melt the butter over very low heat in a heavy-bottomed saucepan.
• When melted, add the flour, stir it well. Cook for about 1 minute.
• Remove the pan from the heat and add hot milk, a little at a time, stir it constantly, until all the milk has been incorporated and the sauce is smooth. Season with nutmeg, salt and pepper.
• Return the saucepan to the heat, and slowly bring the sauce to the boil, stir constantly.
• Boil for about 4 minutes and remove from heat. The sauce should have the consistency of double cream.
• Cook the lasagnetti only for 5 minutes. Plunge them into a bowl of cold water. Lift them out and spread them on tea-towels.
• Repeat until all the pasta has been blanched in this way. Gently pat the pasta dry on top.
• Heat the oven to 200° C/400° F/gas 6. Butter an oven dish measuring 8 x 11 in and 6.5 cm deep.
• Spread the Bolognese sauce on the bottom. Cover with a layer of lasagnetti and spread over a little Bolognese sauce, some white sauce and sprinkle with grated cheese.
• Cover with another layer of pasta and repeat until all ingredients are used up, coating the top layer with white sauce, then sprinkling with cheese. Dot with butter.
• Bake the lasagne for 20 minutes or until the top is golden brown. If necessary raise the heat and bake for another 5 minutes or put it briefly under the grill.
• Allow the dish to stand for at least 5- 10 minutes before serving.