There's a delicate process to allow the lasagna's texture to taste like it was just made from scratch before serving rather ...

Snap dried lasagna sheets into the soup (not the no-boil type). Add mozzarella and serve it with a spoonful of ricotta mixed with parmesan, Italian seasoning, and fresh basil. Alternatively ...

Tip 2: Soaking the sheets of dried lasagne really helps to soften them so that they absorb the sauce better. You could also use fresh sheets of lasagne. Tip 3: The lasagne can be prepared up to 1 ...

Lasagna is a quintessential oven-made classic, but you can avoid the casserole dish and the oven altogether with the help of ...

Tomato and shallot ragù is enriched with brown crabmeat, then layered with fresh lasagne sheets and a silky bechamel flaked with white crab, lemon zest and dill. Make the most of seasonal wild garlic ...

Soaking the lasagne sheets in water first ensures they will cook quickly. For this recipe you will need a shallow 1.8 litre/3¼ pint ovenproof dish. Preheat the oven to 200C/180C Fan/Gas 6.

260–275 g lasagne sheets 1 x 150 g mozzarella ball 2 T extra virgin olive oil sea salt and freshly ground black pepper, to taste For the spinach and ricotta 600 g frozen chopped spinach, defrosted 250 ...

Crumble the ricotta and season with salt and pepper. Cook the pasta sheets in the boiling water for 4 to 5 minutes for fresh lasagna or 6 to 8 minutes for dry lasagna. Strain and then drizzle a little ...