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Joe's Lasagna Bolognese

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

From Joe Barkson, Chef at Worldwide Recipes

List of Ingredients

16 oz (450 g)rice lasagna noodles, cooked according to package directions and drained
1 Béchamel sauce recipe (recipe filed under sauces)
1 Bolognese sauce recipe (recipe filed under sauces)
1 cup (250 ml) freshly grated soy Parmesan cheese (or use the pine nut sub)


Recipe

Spread some béchamel on the bottom of a large baking pan.

Top with a layer of pasta sheets.

Spread a thin layer of meat sauce (bolognese) on top of the pasta, top with a layer of béchamel, evenly sprinkle on some grated Soy Parmesan and top with another single layer of pasta.

Do this layering process until all of the ingredients have been used and making sure that the top layer is béchamel sauce with Soy Parmesan sprinkled on.

Place in a preheated 375F (190C) oven and bake for 45 minutes until the top has begun to brown and the edges are crispy.

Serves 8 to 10.

Note from BL: Most of us are used to the southern italian style of lasagne with a thick red sauce. This one comes from the north and uses bechemel sauce.