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Homemade Oven Baked Lasagna Mariola’s Italian Kitchen This is the recipe from the Emilia Romagna region of Italy! INGREDIENTS • Prepared sauce (Bolognese or Tomato Sauce)* • Prepared Béchamel Sauce* • Homemade or store bought Lasagna noodles • Parmesan cheese *(Recipes for Bolognese, Tomato and Bechamel Sauce can be found on my website.) DIRECTIONS Prepare your Bolognese or tomato sauce. Prepare your cream béchamel sauce. If using store bought lasagna noodles, cook according to package instructions minus a few minutes of cooking time. If making homemade noodles, watch my YouTube video “Tagliatelle/Fettucine” for the dough recipe…only instead of making Tagliatelle, roll and cut the dough into strips to fit lasagna tray. After the pasta is cooked and cooled, and both sauces are ready…put a thin layer of Bolognese/Tomato sauce on the bottom of the tray. Drizzle some cream béchamel (not too thick) over the top of the sauce. With a spoon, blend the two sauces together. Sprinkle Parmesan cheese, add a layer of noodles until you completely cover the bottom. Repeat this process until you get to the top of your tray. On the last layer, first add the cream béchamel sauce and smooth with a spoon. Then add the pasta sauce, smooth it with a spoon, sprinkle with a generous amount of Parmesan cheese. Cover the tray with aluminum foil. Bake at 375 degrees Fahrenheit for 1 hour. Uncover and continue to bake for another ½ hour. Take lasagna out of the oven and allow it to sit for about 15-20 minutes. Cut into 3-inch by 3-inch squares and serve! * Note: If you like your Lasagna more runny, add more cream sauce to each layer.