I confess that for this recipe I bought a Bolognese sauce I didn’t have the time to do mine all ready. The purists are going to scream. But I’m putting here the link for the homemade bolognese sauce. Does it count or is it excommunication right away?
Otherwise, in case you are still here, I, who am not very comfortable with lasagne, can tell you that we enjoyed this recipe. I inserted a layer of ricotta, having a jar to use before expiration, it was a great idea! Yes it was, I swear! #Modest.
For 46 people
Prepare the bolognese and béchamel sauce as indicated (click on the links in the ingredients). You can also as I said use a commercial bolognese sauce. There are good quality ones.
Pour the Ricotta into a bowl and relax it with a fork.
Preheat the furnace to 180°C.
In an ovenproof dish, the size of the lasagna sheets. Put a layer of béchamel sauce at the bottom of the dish. Place a sheet of lasagne, cover with tomato sauce, a little béchamel sauce and put a sheet of lasagne back on. With my 250 g of lasagne dough, I had 5 sheets. So I proceeded like this except for the intermediate layer where I spread ricotta cheese instead of the béchamel sauce.
For the last layer, cover it only with the béchamel and then sprinkle with grated gruyère cheese.
Bake for 20 minutes.