From North to South, every Italian region champions its own interpretation of this classic Italian layered pasta dish. Mr Giovanni’s lasagne uses peas for a hint of sweetness.
60g Parmigiano Reggiano
Preheat the oven to 180°C/gas mark 4.
Firstly, make the béchamel sauce by heating 1 litre of milk on a medium heat. Add a pinch of salt and grated nutmeg. Separately, melt 250g of butter and mix in 250g of sieved flour and cook for 2 mins. Then slowly add the hot milk, always stirring the mixture until creamy.
Parboil the peas for 3-5 mins; drain and allow them to cool in water and ice in order to keep their brilliant green colour.
Cook the Giovanni Rana Simply Italian Tomato & Basil Sauce through.
Add some melted butter to the bottom of your serving dish, then pour in some béchamel and the tomato sauce on top. Than add the first Lasagne sheet and repeat your béchamel and tomato layers, this time adding some peas and a sprinkling of Parmigiano.
Repeat same procedure until you reach the last Lasagne sheet; cover with béchamel tomato sauce and Parmigiano Reggiano. Put in oven for 20 mins; and grill for the last 3 mins for a crispy top.