Variation Ideas: 
Cannelloni cooked in the oven


Once the ragu is prepared, start layering your lasagne: grease a rectangular baking tin with butter, add some spoonful of ragu, cover the bottom of the pin with the lasagne sheets and add some spoonful of bechamel. Add plenty of ragu and dust with parmesan cheese. Cover with other lasagne sheets and repeat the process for the second layer. Repeat layers according to the pin height using up all ingredients. Mix the ragu with some bechamel in a saucepan and cover your lasagna with a thin layer of the saucepan content. At the end, dust your lasagna with parmesan cheese and put it in the oven with the relative door closed for at least 50-60 minutes at 180° C/350° F, checking sometime the cooking. The lasagna will be ready when they will get a good color and a brown gloss. Once ready, take it out from the oven and leave it to get colder for about 10 min, then cut it in the pan and serve them warm. 

Cooking Temp:

180° C/350° F
Cooking: embers, with oven door closed
Cooking time: 50/60 min 


Ingredients for 4 people: 

1 kg of bechamel
1 kg of ragu Bolognese
250 g of parmesan cheese
500 g of egg lasagna sheets
olive oil