Italian Pasticda di Lasagne Bolognaise

Servings: 10

Author:

Italian [/cuisines/italian/]

Pasta [/ingredients/pasta/]

🧂 Ingredients

1 Roll the pastry out into an oblong 80 cm x 32 cm and cut into 20 cm x 16 cm
oblongs.
2 Lay the pieces on a tray previously sprinkled with fine semolina and allow to
dry for 25 minutes.
3 Heat 5 litres water in a saucepan, add the oil and salt and, when simmering,
place in the lasagne.
4 Move the pieces around very gently to prevent them sticking and simmer for 10
minutes.
5 Refresh under running water until perfectly cold, then drain and dry on a cloth.
6 Butter the bottom of a shallow ovenproof dish and cover with a layer of the
pasta.
7 Pour a layer of thick Bolognaise Sauce on the lasagne, add a further layer of
lasagne and repeat the process, alternating layers of lasagne and sauce and
finishing with sauce.
8 Sprinkle with the grated Parmesan cheese and melted butter and bake in the oven
at 180°C until fully gratinated.