Baked lasagne (Lasagne al forno) from Gastronomy of Italy (Revised and Expanded) (page 195) by Anna Del Conte

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires at least 2.5 hours to prepare. Can substitute chicken stock for meat stock.

  • KarinaFrancis on August 05, 2018

    This was rich, this was delicious and also a hella lot of work. It took about 4 hours start to finish and was worth it for a special occasion. In reality, making the pasta is the only additional work from a "regular" lasagna. A note on quantities: the pasta made enough for 5 layers (we only used 4) but the ragu wouldn't stretch that far, we doubled the ragu.

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