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Italian pesto lasagne recipe

Italian pesto lasagne recipe

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  • Ingredients
  • Pasta
  • Pasta bakes
  • Cheese pasta bakes

Lasagne made with pesto sauce instead of bolognese is the perfect vegetarian dish to please everybody on special occasions!


Washington, United States

1 person made this

IngredientsServes: 8

  • For the bechamel sauce
  • 50g butter
  • 50g plain flour
  • 700ml milk
  • salt and pepper, as needed
  • 1 pinch nutmeg
  • For the lasagne
  • 12 fresh or pre-cooked lasagne sheets (about 250g)
  • 4 tablespoons basil pesto
  • 200g fresh mozzarella, grated or finely chopped
  • 150g grated Parmesan cheese

MethodPrep:20min ›Cook:40min ›Ready in:1hr

    For the bechamel sauce:

  1. Melt butter in a saucepan over low heat; add the flour. Stir vigorously with a whisk so that no lumps are formed. Pour in the milk and cook over medium heat until it thickens enough to coat the back of a spoon. Stir occasionally with a whisk to avoid lumps. Season with salt, pepper and nutmeg. Remove sauce from heat and set aside.
  2. For the lasagne:

  3. Preheat oven to 200 C / Gas 6.
  4. Use a ladle to pour a layer of bechamel sauce over the bottom of a 20x30cm baking dish. Add the pesto to the remaining bechamel and stir to mix.
  5. Lay 3 lasagne sheets side by side and cover with 1/4 of bechamel sauce mixed with pesto. Add 1/3 of mozzarella and sprinkle with 1/4 of Parmesan cheese. Repeat the same layering finishing with bechamel sauce and an even layer of grated Parmesan cheese on top.
  6. Bake for 30 to 40 minutes or until the pasta is fully cooked and golden brown. To achieve a nice golden colour, you can cook it under the grill for the last 5 minutes.
  7. Remove from oven, cover with foil and let stand for 15 minutes before slicing and serving.

Fresh lasagne:

If you use thin fresh lasagne, you won't need to cook the sheets before baking. If they are thick - dip each sheet in salted boiling water for 1 minute, drain and pass quickly under the cold tap to stop the cooking process. Lay them on a tea towel and pat dry before using.

Parmesan cheese:

Parmesan cheese is not truly vegetarian, as it can sometimes contain animal rennet. To make this dish 100% vegetarian, find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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Recipe Summary

  • 2 cloves garlic, or more to taste
  • 2 tablespoons pine nuts
  • 1 bunch fresh basil leaves
  • ½ cup grated Parmigiano-Reggiano cheese
  • 1 ½ tablespoons grated pecorino Romano cheese
  • ½ cup extra-virgin olive oil

Crush garlic using a mortar and pestle. Add pine nuts crush with the garlic. Add basil leaves gradually, making circular movements with the pestle, until a smooth paste forms.

Mix Parmigiano-Reggiano cheese and pecorino Romano cheese using a wooden spoon. Stir in olive oil until pesto is blended.


Lasagne al Pesto

It's all about the layers in lasagne (yes, spelled with an "e" — in Italian, lasagna refers to a single sheet of the wide, flat pasta), the beloved baked dish that hails from Emilia-Romagna. We love this recipe for pesto lasagne, which combines simple fresh ingredients to create a complex symphony of flavors.

Lasagne al Pesto (Pesto Lasagna)
Recipe courtesy of Eataly

For the Pesto Sauce
2 cups fresh basil leaves
1 clove garlic, peeled
1 pinch sea salt
¼ cup freshly-grated Parmigiano Reggiano
3 tablespoons freshly-grated Pecorino Romano
5 ounces Ligurian extra virgin olive oil, plus more to store

Nota bene: if you don't have the ingredients to make fresh pesto at home, use a 7.1 oz jar of Niasca Portofino Basil Pesto!

For the Lasagne
1 recipe egg pasta dough, rolled to thinnest setting on pasta machine, or dry lasagne
1 recipe besciamella (béchamel sauce)
1 cup haricots verts or green beans
1 cup grated Pecorino Sardo or Pecorino Romano

To mix the pesto:

In a large stone mortar, combine the basil, garlic, and salt, and grind with a pestle until paste. Add the cheeses, and drizzle in the olive oil, beating it with a wooden spoon. Store the pesto in jars, topped with extra virgin olive oil.

Chef’s note: If you do not have a mortar and pestle, you may use a food processor to make the pesto. However, be sure to pulse the mixture so that the least amount of heat is generated. See our guide to pesto!

To create the lasagne:

If making your own pasta, divide the dough into 8 portions. Roll each one out through the thinnest setting on a pasta machine and lay the sheets on a lightly floured surface to dry for 10 minutes. Cut the pasta into 5-inch squares and cover with a damp kitchen towel.

Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons salt. Set up an ice bath next to the stovetop. Drop the pasta into the boiling water, 6 or 7 pieces at a time (or according to dry pasta package cooking time), and cook until tender, about 1 minute. Transfer to the ice bath to cool, then drain on kitchen towels, laying the pasta flat.

To assemble the dish:

Preheat an oven to 425ºF. Bring 6 quarts of water to boil, and add 2 tablespoons salt. Set up an ice bath next to the boiling water.

Boil the haricots verts for 1 minute. Drain (reserving the hot water), and refresh them in the ice bath. Remove the haricots verts, drain well (reserving the ice water), cut them into 1-inch pieces, and set them aside.

Cut the pasta into 5-inch squares, and drop them into same boiling water as the haricots verts. Cook the pasta for 1 minute until tender. Remove, and refresh them in the ice bath. Drain the lasagne on towels, and set aside.

In a mixing bowl, stir the béchamel, pesto, and grated cheese together until they are well combined. Butter 4 gratin dishes, and place one piece of 5-inch pasta on the bottom of each one.

On top of the pasta, place the following a few haricots verts and 2 tablespoons of the pesto-béchamel-cheese mixture before adding another layer of the pasta. Continue with this layering until there are 4 pieces of pasta and 4 layers of haricots verts and pesto. Lay one more piece of pasta on top, followed by a spoonful of pesto mixture. Put the 4 dishes in the oven, and bake for 12 to 15 minutes or until they are bubbling and golden brown on top.

Serve immediately, and enjoy!

Buon appetito!

See more ways to make lasagne with our how-to guide on Eataly Magazine!


Creamy Pesto Lasagna

Forget about a common lasagna Bolognese and try something different this time. For example, this meatless Italian Pesto Lasagna with a homemade pesto sauce. It's super creamy & cheesy with a lovely Parmesan crust on top!

Italians love food. For them, it's not something you simply stuff your belly with, it's part of their culture. A very important part. They also value family more than anything. When a big Italian family gathers together, the table is always filled with great homemade food.

They are so obsessed with food that even their insults are food-related. Cucuzza (Googootz) - a squash like vegetable, sister of zucchini, mulignan - from Italian melanzana (an eggplant), Fanook - derived from “finocchio” or fennel. If you are a big time Sopranos fan like me, you might know what they mean, otherwise, google them to find out because I don't want to insult anyone here.

Italians are also very proud, defensive and protective about their own cuisine. If you want to piss off an Italian just mess with their food. Adding wrong ingredients to their traditional dishes unleashes a beast inside them. That's why I had to be extra careful when making today's dish - creamy pesto lasagna. I certainly don't want Italians to go Tony Soprano on me.

Talking about the pesto lasagna itself - it's pretty straightforward and simple. All you have to do is to combine pesto, béchamel sauce, mozzarella and Parmesan cheese and you are done! Pesto can be either store bought or made at home. I always make my own pesto because it's tastier by miles. It's not even a discussion! If you doubt my words, just try to make a homemade pesto once and you will never look back. I promise you.

There are two ways to make pesto at home: the authentic (hard one) and the modern (easy one). The first method uses a mortar and pestle while the second one - a food processor or blender. It is said that pounding pesto ingredients by hand releases more flavors and aromatic oils. I will be frank with you. I almost had the food processor in my hands when I heard the voice of Don Corleone in my head. "You make pesto. But you make it without respect." A tidal wave of cold sweat rushed through my body. The unanimous decision to use a mortar and pestle was made at that very moment.

Pounding garlic, salt, pine nuts and basil by hand can be fun but it can also be daunting when, for instance, making pesto for a crowd. It is also unrealistic to expect that a busy person will be playing with a mortar and pestle after a long day at work just to make a pesto lasagna. That's why I see nothing wrong with using a food processor in such situations. However, if you do have some spare time - go with the authentic method. It's really worth it.

Remember, that there is no golden rule for how much basil, olive oil, Parmesan or how many pine nuts you have to use in the pesto recipe. It depends on your taste. Want more nutty flavor? Add more pine nuts. You like your pesto runny? Add more olive oil and so on.

This pesto lasagna has exceeded my highest expectations. It sounds simple but the taste. Mamma mia! If you love basil as much as I do - you will love it. The combination of pesto and béchamel is impeccable. Mozzarella adds that lovely creamy texture and flavor. Parmesan is like a cherry on top. Bellissimo!


Doses for a 13࡯ inch lasagna pan.
For Fish Ragu
NOTE: weight refers to the whole fish still to be cleaned.

  • 150 g (5 oz) of Squid
  • 150 g (5 oz) of Cuttlefish
  • 1 whole sea bass of about 400 g (14 oz) or about 150 g (5 oz) of sea bass fillet
  • 200 g (7 oz) of Scampi
  • 150 g (5 oz) of Shrimps
  • 350 g (12,3 oz) of tomato passata
  • 2 cloves of garlic
  • 1 small onion
  • a bunch of chopped fresh parsley
  • 60 ml of dry white wine
  • 5 tablespoons of extra virgin olive oil

For the Fish Stock

  • 1 stalk of celery
  • 1 liter of water
  • half tablespoon of coarse salt
  • 1 medium shallot
  • all fish waste (except the entrails) and the claws of crustaceans
  • 1 medium carrot

For Lasagna

  • About 12 lasagna: you can make fresh homemade lasagna noodles following our step by step recipe
  • Or you can buy authentic Italian flat lasagna, oven ready (no cooking or boiling necessary), made with durum wheat (we recommend Tuscanini brand)

For Fish Bèchamel sauce

  • 750 ml of fish stock
  • 100 g (3,5 oz) of 󈫰” flour
  • 5 tablespoons of extra virgin olive oil
  • fine salt
  • fresh ground black pepper

7 Italian Lasagna Recipes (Lasagne al Forno)

Baked lasagna is probably one of the most well-known and popular pasta dishes in the world! Well at least one version of it is! There are actually many Italian lasagna recipes or as the Italians would say lasagne al forno recipes.

Lasagne or Lasagna?

The flat sheets of pasta we use to make Italian lasagna recipes are called lasagne in the Italian language. Lasagna simply means one lasagne! However, as we know, the dish that is so loved by many is usually referred to as a lasagna or baked lasagna outside of Italy. In Italy, it’s mostly called lasagne al forno (baked lasagne with an ‘e’).

You can read more about the history of lasagne pasta if you click here. But briefly, lasagne is one of the oldest, if not the oldest, type of pasta, dating back to the Ancient Greeks and Romans. The Romans baked this pasta in a dish called ‘lagana’. However, the dish we know as Italian lasagna with a tomato and meat sauce, béchamel and cheese didn’t develop until 18 th century when tomatoes first started being used in Italian cuisine.

Different Italian lasagna recipes

However, you may not realize that the version of lasagna that so many people like is the one that comes from the Emilia-Romagna region. Although, they usually make it with green pasta sheets. In fact, there are actually many different ways to make a lasagne al forno. Some of these Italian lasagna recipes are traditional in a particular region, others are more contemporary.

Lasagne al forno can be made with different kinds of meat sauce, with or without tomatoes, with or without béchamel or even meatless. In fact, there are a number of Italian lasagna recipes made without meat in which vegetables are the main sauce ingredient.

Here are some different Italian lasagna recipes currently on The Pasta Project (more to come, of course!). I’m sure you’ll find one you’d like to try.

Italian chicory lasagna (also called Radicchio pasticcio).

This delicious vegetarian lasagna from Veneto is made with red Italian chicory, béchamel, cheese, shallots and, of course, lasagne pasta sheets.

Italian lamb lasagna.

Lamb is traditional at Easter in Italy so this lamb lasagna made with a lamb ragu, béchamel and grated Parmigiano or grana is perfect for your Easter table (or just Sunday lunch).

Lasagna alla Norma.

This is a baked lasagne version of Sicily’s famous pasta alla Norma. It has tomato sauce, creamed ricotta fried eggplant and grated cheese.

Lasagna Bianca with mushrooms and burrata.

Lasagna Bianca means white lasagna so no tomatoes. Instead this divine lasagna from Puglia has 3 kinds of mushrooms including porcini, béchamel, grated parmigiano and creamy fresh burrata!

Baked Lasagna in Broth alla Molisana.

This unique lasagna recipe from Molise contains veal meatballs, chicken and veal loin that are first used to make a broth and then shredded for the filling, mozzarella, parmigiano and nutmeg. The lasagna is baked in the broth.

Poached Salmon and Asparagus Lasagna.

This is a favourite lasagna of mine when asparagus season starts. It’s made with fresh poached salmon, fresh asparagus, of course, a little grated parmigiano and béchamel.

Lasagna alla Bolognese from Emilia-Romagna.

Finally the classic lasagna as it is made in Emilia-Romagna. Bolognese sauce, béchamel and grated parmigiana are the main ingredients for this popular lasagna.

Homemade lasagna pasta.

Nothing beats homemade pasta in an Italian lasagna. Check out how to make your own lasagna /lasagne pasta sheets. It’s not so difficult and well worth doing for any or all of these Italian lasagna recipes.

If you try any of these 7 Italian lasagna recipes, I’d love to know what you think!

Please write a comment here on the blog or post a comment on the Pasta Project Facebook page.


Basil pesto and ricotta lasagna

I started making this basil pesto and ricotta lasagna during the lockdown, as I tended to buy plenty of fresh ricotta from the dairy that delivered meat and cheese once every two weeks. You can make this lasagna in no time, if you have basil pesto and fresh pasta at your hand. They are lighter than a classic ragù lasagna and have the fresh taste of summer. Sometimes I would make this lasagna on purpose to use pieces of leftover cheese, such as scamorza or mozzarella, or even some leftover wild fennel or arugula pesto.

I fell so in love with them that I decided to prepare the ricotta lasagna for the next few months as well, to freeze them in two-serving baking pans. Then, I will just need to remember to remove them from the freezer a few hours in advance: a few minutes in a hot oven and we’ll have dinner ready.

A few words about the ingredients of this basil pesto and ricotta lasagna

This lasagna is quick to make and quite light compared to the classic lasagna prepared with béchamel and ragù. Instead of the béchamel, I used fresh sheep ricotta, softened with some milk and flavoured with grated Parmigiano Reggiano, salt and black pepper. You can choose the ricotta you prefer: cow milk for a more neutral taste, goat milk ricotta if you like stronger flavours, or even buffalo ricotta: with this, you will get a rich and creamy lasagna. I also added some mozzarella, turn into small pieces. An alternative could be thinly sliced scamorza, or provolone.

Even though I am usually an advocate of fresh pasta made from scratch, given the situation, I used ready-made fresh pasta.

In case you want to prepare the fresh pasta for the lasagna, follow this recipe.

As for pesto, this is the most classic basil pesto, I’m leaving you the recipe I followed at the bottom of this post, too. You can buy it ready-made, or make it, adjusting the recipe to your taste and your pantry: use just pine nuts, or try almonds and walnuts, for example. Or you can even try it with arugula or fennel pesto, or even a pesto made with carrot leaves.

As additional ingredients, I tried this ricotta lasagna adding also a layer of pan-fried zucchini blossoms: it was delicious.

As with the classic lasagna, they are even better the next day, so it’s worth preparing them in advance. Bake the lasagna, let it cool down and then store it in the fridge. When you want to serve the ricotta lasagna, just reheat it in a hot oven for 5 to 10 minutes.

You can prepare this basil pesto and ricotta lasagna even in smaller baking pans, or even into single-serving ones, and then freeze them for when you don’t feel like cooking, or for when you need a ready-made comforting meal.


Lasagne al forno with Bolognese from Emilia-Romagna

Lasagne al forno with Bolognese sauce is probably one of the best known and most popular Italian pasta dishes, alongside its cousin tagliatelle bolognese. Nowadays, there are many different kinds of baked lasagne recipes. These include with seafood, vegetarian versions and what Italians call ‘bianco’, without tomatoes. In fact, the original lasagne al forno was made without tomatoes because tomatoes didn’t exist in Italy until 18 th century.

A little lasagne al forno history

The origins of baked lasagna actually date back to the times of Ancient Rome and Greece. The Greek word ‘laganon’ and the Latin word ‘laganum’ were used to describe square or rectangular sheets of ‘pasta’ made from wheat flour. These were baked in the oven or on the fire and stuffed with meat.

The Roman ‘cookbook’ Apicius (a collection of Roman recipes compiled in 1 st century AD) includes a ‘lagana’ formed by thin sheets of dough stuffed with meat and cooked in the oven. But, of course this only vaguely resembled the lasagne al forno we know today.

Although lasagne pasta was popular in the Middle Ages, it wasn’t made with eggs until the invention of egg pasta in Northern Italy in the Renaissance period. Béchamel sauce was also not invented until the Renaissance and tomato sauce didn’t enter the equation until the 18 th century. So, it was only then that lasagne al forno started to look like the much-loved dish of today.

Different Italian versions.

Here in Italy, two regions claim the invention of baked lasagna, Emilia-Romagna and Campania (Naples). However the Neapolitan version includes ingredients such as meatballs, sausage, hard boiled eggs and ricotta cheese rather than béchamel, as well as other cheeses like provola and pecorino. The lasagne pasta also usually has ruffled or wavy edges (lasagne ricce). Because it’s such a rich dish, Neapolitan lasagna is mostly made on special occasions, especially at Carnival time. This dish was traditionally served on Mardi Gras as a kind of last blow out before Lent, as it was filled with many ingredients that were banned during Lent.

Green lasagne al forno in Emilia.

Neapolitan lasagne al forno is magnificient, but the dish most non-Italians call baked lasagna or just lasagna is the one from Emilia-Romagna. This recipes is made with Bolognese ragu, béchamel sauce and normal lasagne sheets which are often homemade, but can also be bought fresh or dried. For this recipe I used fresh pasta sheets and didn’t precook them. Dried lasagne sheets need to be half-cooked before assembling the final dish.

Interestingly, the official recipe for this lasagne al forno from the Italian Academy of Cuisine is made with green pasta sheets made with spinach. (on my to-do list!)

From pesto to vincisgrassi.

Lasagne al forno is made in other Italian regions too. However, they each add a local touch to the dish. In some mountain areas, for example, the meat sauce is often replaced by mushrooms. In Liguria, they make baked lasagna with pesto. Here in Veneto they use red radicchio from Treviso. Whilst in Umbria and Marche there is a particular version called vincisgrassi. For this they enrich the meat sauce the meat sauce with chicken or pork giblets.

The meat sauce is replaced by porcini mushrooms, truffles and pecorino cheese in the Apennine mountains. In Sicily, there is also an ‘alla Norma’ version, with eggplant. And last but not least, there’s the excellent Sardinian lasagna made with carasau bread.

Homemade is best!

You too can make your own version of lasagne al forno. However, this classic recipe is divine and well-worth following. For best results I’d recommend making your own lasagne pasta sheets, béchamel sauce and Bolognese ragu. But, I know not everyone has time for that. So, cutting corners with store bought pasta and ready-made béchamel will still ensure your lasagne al forno is delicious. However, I’d definitely recommend making homemade Bolognese!

If you make this baked lasagna recipe, I’d love to hear how it turns out and if you liked it. Please leave a comment here on the blog or on The Pasta Project Facebook page.

Looking forward to hearing from you!

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Comfort Food Recipe: Make This Mushroom Pesto Lasagne

There’s a whole cookbook dedicated to the fine art of lasagne-making — lasagne of course being the plural of lasagna. Layer up and dive into this comforting world with food stylist and writer Sandra Mahut, and get ready to find your favorite new baked pasta recipe. This mushroom pesto lasagne looks like a strong contender.

Comfort Food Recipe: Make This Mushroom Pesto Lasagne

  • Prep Time: 25 minutes
  • Cook Time: 30-40 minutes
  • Level of Difficulty: Easy
  • Serving Size: 6

Ingredients

  • 9 ounces goat's cheese
  • 2 1/2 cups warm béchamel sauce
  • 1 teaspoon olive oil
  • 12 sheets dried or fresh lasagne
  • 7 ounces rostello-style ham, sliced
  • 1/2 cup grated Parmesan
Mushroom Pesto
  • 14 ounces mushrooms
  • 1 cup hazelnuts
  • 1 3/4 ounces Emmental
  • 3/4 cup plus 2 tablespoons olive oil
  • Zest and juice of 1 lemon
  • 3 garlic cloves
  • 5 sprigs parsley
  • 1 teaspoon flaked sea salt
  • Freshly ground mixed peppercorns
Béchamel Sauce (makes 2 1/2 cups)
  • 2 tablespoons butter
  • 1 pinch salt
  • 4 tablespoons all-purpose flour
  • 2 cups plus 2 tablespoons milk
  • 1 pinch each of pepper and ground nutmeg
Materials

Directions

For the sauce

Melt the butter in a saucepan over a low heat. Sprinkle in the flour and salt, and whisk to form a paste.

Add the milk, little by little, stirring constantly. The sauce should thicken and become smooth and creamy. Season with pepper and nutmeg.

For the lasagne

Preheat the oven to 350ºF. Heat 2 tablespoons olive oil along with the butter in a frying pan (skillet). Add the garlic and nutmeg, fry for 2 minutes, then add the spinach. Cook until the spinach has wilted. Remove from the heat, allow to cool, then remove as much water as possible by squeezing the spinach with your hands. Roughly chop the spinach and put it in a bowl with the ricotta and 2 tablespoons grated Parmesan. Season with salt and pepper, and stir well.

Stir 3 tablespoons grated Parmesan into the béchamel sauce.

Pour 1 teaspoon olive oil into the bottom of the gratin dish. Lay 3 sheets of lasagne in the bottom of the dish, side by side, then alternate layers of spinach and ricotta mixture, lasagne and béchamel sauce. Repeat the process, finishing with a layer of béchamel sauce. Top with the remaining Parmesan and bake in the oven for 30–40 minutes.


Lasagna

Ingredients

  • Lasagna sheets (whole wheat) 9 (I have used oven ready noodles)
  • Ricotta cheese 2 1/4 cups
  • Cooked minced meat (lamb) 3 1/2 cups (recipe follows)
  • Mozzarella cheese 3 cups (cut into thin slices)
  • Parmesan cheese 1 cup
  • For mincemeat:
  • Mincemeat 1 1/4 kg
  • Onions 3, finely minced
  • Garlic 5, crushed
  • Tomatoes 5, finely chopped
  • Tomato puree 1/2 cup
  • Tomato Sauce 5 tbsps
  • Black pepper powder 1 tsp (adjust)
  • Fennel seed powder 1 tsp (optional)
  • Italian seasoning 2 tsps
  • Salt to taste
  • Olive oil 4 tbsps
  • Parsley 2 tbsps, finely chopped (substitute with fresh coriander leaves)

Method for making Lasagna

Heat 3 cups of water and bring to a boil. Turn off heat. Pour the hot water into a rectangular baking dish. Place 9 lasagna sheets in the hot water for 5 mts. Drain the water and lay the lasagna sheets on a tray.

Heat olive oil in a heavy bottomed vessel. Add crushed garlic and saute for few secs. Add finely chopped onions and saute for 6 mts. Add black pepper powder and fennel seeds powder and mix.

Add chopped tomato and cook on low to medium flame for 6 mts. Add tomato puree and tomato sauce and cook for another 6 mts. Add mincemeat and mix on high flame. Cook for 5 mts, mixing once in a while. Reduce flame, place lid and cook for 20 mts. Add 2 cups water, salt and Italian seasoning and place lid and simmer till the meat is cooked and you have a nice saucy mincemeat. It should take approx 40 to 45 mts to cook over stove top. Once the mincemeat is cooked, turn off heat. Add chopped parsley and mix. Keep aside.

Start layering the lasagna in a oven dish (9X13 inch). Spread 2 ladles of minced meat in the dish.Over the mincemeat, place 3 lasagna sheets next to each other with 1/2" gap between each sheet. The lasagna sheets should not touch the walls of the oven dish (keep a gap of 1/2" all around). The lasagna sheets expand on cooking and hence we need to place them at a distance from the walls of the oven dish.

Spread 1 cup of minced meat over the lasagna sheet. Over the mincemeat layer, place dollops of ricotta cheese with a spacing of 2" to 3". Next place mozzarella slices evenly and finely sprinkle a little parmesan cheese. Repeat the same process by a second layer 3 lasagna sheets, topping again with mincemeat, ricotta cheese, mozzarella cheese slices and little parmesan. Repeat with a final layer of 3 lasagna sheets, topping again with mincemeat, ricotta cheese, mozzarella cheese slices and a generous layer of parmesan on top.

Cover the baking pan with aluminum foil taking care that the foil does not touch the lasagna sheets and cheese.

Bake in a pre-heated oven at 180 C for 25 mts with foil and remove the foil and bake for another 25 mts.. Cool for 15 to 20 mts and serve.