Lasagne al Forno

Yet another dish that can be made hundreds of different ways according to taste, regional preferences etc. Mine has two swaying elements: besciamella instead of ricotta and a ragu' prepared with a mix of ground beef and sicilian sausage. Yes...I cheated on the pasta layers, using the no-need-to-boil versions for time effectiveness (kids were really hungry!).

Preparation is three-fold. The ragu', the besciamella, and then the layering. The ragu' was made with a base of olive oil, finely chopped onion and carrots, tomato passata, ground beef and sausage interiors. The besciamella simply by melting some butter, gradually adding flour to thicken the base, then milk, continuously stirring until it reaches the desired smoothness and thickness. Then add grated parmesan, salt and pepper. The layering - make sure you rub some olive oil on the baking pan, then begin the layering: pasta, sauce, fresh buffalo mozzarella pieces, besciamella, then repeat for the desired number of layers and stick in the oven for 35-40 minutes. End result...the kids raved about it, I was pretty happy with it myself although my picture taking and presentation once again leaves to be desired!

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