Nothing says Sunday dinner like a bubbling tray of lasagna. Layers of tender pasta sheets, slow-cooked ragu, creamy béchamel and a golden blanket of mozzarella — this is comfort food at its finest.
Ingredients:
- 12 lasagna sheets
- 500g beef & pork ragu
- 2 cups béchamel sauce
- 250g mozzarella, shredded
- 1/2 cup parmesan
Steps:
- Spread ragu in a baking dish, layer pasta sheets, béchamel and mozzarella.
- Repeat for 4 layers, finishing with béchamel and cheese.
- Bake at 180°C for 40 minutes until golden and bubbling.
- Rest 15 minutes before slicing — the hardest step!
