Lasagne al Forno
175 g (6 oz) green lasagne
1 quantity Ragu Bolognese Sauce
600 ml (1 pint) Bechamel Sauce for Lasagne
40 g (1 1/2 oz) Parmesan cheese, grated
Lightly butter a 20 cm (8 inch) square ovenproof dish, at least 3.5 cm (1 1/2 inches) deep. Cook the lasagne in boiling salted water until al dente (just tender but still a little firm to the bite). Drain, rinse in
cold water, then spread out on some clean tea-towels and pat dry with kitchen paper.
Spread a thin layer of ragu sauce across the base of the buttered dish, cover with a layer of lasagne, then a layer of ragu and finish with a thin layer of bechamel sauce and a sprinkling of Parmesan. Repeat these layers twice more, finishing with the cheese.
Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 20-25 minutes, until golden and bubbling. Serve immediately.