From Emilia-Romagna, layered lasagne brings a generous Italian tradition to the family table. Browned minced steak, tomatoes, tomato juice and mushrooms form a savoury sauce, while garlic, oregano, basil and rosemary add fragrant depth.
The cheese sauce begins with butter and flour, followed gradually by milk and grated processed cheese. Its smooth texture softens the pasta and balances the meat sauce. Layer half the tender noodles with half of each sauce, then repeat for an even bake.
A rich finishing touch
Parmesan creates the topping, with cream poured over it during the final five minutes. This encourages a rich, gently browned surface. Rest the lasagne briefly after baking so the layers settle and each portion holds together neatly for lunch or dinner.
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