Ultimate Lasagne

Mmmm lasagne. Makes me feel like Garfield just thinking about it. There is something so comforting about this dish, it is perfect for the long winter nights and is a great substitute for a roast on a Sunday. Here is how I make mine, you will need:1 x Real Ragu RecipeFor the pasta:300g pasta flour3 / 4 eggsPinch of saltFor the béchamel:50g butter50g plain flour2 pints of milkStart with the pasta dough. You can totally use pre made lasagne sheets, but home made pasta is so easy and I think you can really tell the difference when you taste it. Make a well in the centre of the flour and the eggs, mix together until combined to form a dough. You may need to add an extra egg, I did, but see how you go. When it is a dough, wrap in cling film and put in the fridge for at least 15 minutes. I have a pasta machine so you start on the widest setting and work you way down to the smallest for the thinnest pasta sheets ever. If you don't you can just use a rolling pin, get it as thin as you can and cut into sheets to fit your baking tray. Leave to dry whilst you do the other bits.Now make the ragu - click here for the recipeFor the béchamel melt the butter and add the plain flour until your roux is formed and start adding the milk, whisking all the time until it is thick enough to coat the back of a spoon. I also add in parmesan but you can leave out.Layer up your lasagne, I start with béchamel, then pasta sheets, then ragu, then béchamel, then pasta sheets etc. When you get to the top, top with parmesan. Cook in the oven at 250 or your highest gas mark until golden and bubbling. This mixture fit a 26cm pie dish and I had some ragu left (for the freezer!). If you have any it's nice to put mozzarella in between the layers too or even top the lasagne with some pangrattato  for some texture. Enjoy!