prepare a bechamel sauce: melt butter in to a small pot then add flourstir well until all the flour is mixed with the butteralways stirring add milkalso add two pinches of sea saltstir welluntil the sauce get the right consistance take from the fire and keep for laterspread some “bolognese” sauce or “ragout” on the bottom of an oven panmake a first layer of the flat lasagna pasta which you have previously boiled for only one minutespread the first layer with “bolognese” sauce then add some cheese the best is Italian “fontina”add some of bechamel sauce on topcover with a layer of lasagna pastarepeat the process with sauce and cheeseand bechamelcover with a third layer of lasagna pastaagain add “bolognese”, cheese and bechamelcomplete with the last layer of lasagna pastayou can add some cheese on top and bechamel sauce tooput in the oven at 180-200 celsiuscook for twenty-twentyfive minutestake from the ovenput aside to cool downcut as it is still warm but not hotand serve in table
September 30th, 2019 
Maurizio Russo 
Posted in Dough - Impastare, Main Course - Pasta - Primo Piatto, Preparations, Recipes, Sauces - Salse 
Tags: al, and, bechame, bolognese, Cheese, completed, Cooking, filled, flat, foods, Forno, Homemade, Italian, Lasagna, Lasagne, layers, of, Pasta, recipes, Sauce, with
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