We all know what lasagne is. A baked pasta dish, consisting of alternating layers of pasta sheets, a ragù/bolognese sauce and a bechamel/white sauce.
Obviously, there’s room for a lot of variation in the constituent sauces, especially in the recipe for the ragù. But once the sauces are made, putting them together into the lasagne is straightforward, right?
Wrong. It turns out it’s not quite so simple.Continue reading