Preparation time: 30 minutes; Cooking time: 35-45 minutes; Serves: 4-6

Ingredients

• 14  dried lasagna sheets (noodles) (for three layers)
• 1½ cups shredded mozzarella or cheddar or both, divided into three parts
• Make the bolognese sauce, and divide into three parts (the sauce should be warm or hot not cold and can be made all in advance)
• 1½ cups grated Pecorino Romano or Parmesan cheese, divided into three parts
• ¼ cup finely shredded flat leaf parsley
• 1½ cups peas, divided into three parts

Instructions

1. Preheat the oven to 375ºF (190ºC ten minutes before using.. Brush or spray the inside of a 9 x 13 inch (23x 33cm) baking dish with olive oil.
2. Cook the 14 lasagna sheets (noodles) in plenty of salted water as per packet instructions, until al dente. Drain, rinse in cold water and drain again.
3. Cover the bottom of the baking dish with 4 lasagna noodles. Top with ⅓ of the mozzarella, then a ⅓ bolognese sauce, then ⅓  the peas, then ⅓ of the Romano  or Parmesan cheese. Cover with 5 overlapping lasagna sheets.
4. Layer the top of the five sheets with ⅓ of the mozzarella, then ⅓ of the bolognese sauce, then ⅓ of the peas, then ⅓ of the Romano or Parmesan cheese, then another 5 overlapping lasagna sheets.
5. Top with the remaining ⅓ of bolognese sauce, ⅓ of the peas ⅓ of the pecorino Romano or Parmesan, ⅓ of the mozzarella, and the parsley.
6. Cover the dish with aluminium foil and ensure it doesn’t touch the lasagna. Bake 20 minutes covered, then remove the foil and bake a further 15-20 minutes or until the cheese is bubbly. Serve.

Points to Note

1. The first time I made this lasagna, I made 6 layers. It was very nice but in subsequent cookings I decided to simplify it into 3 layers.
2. You can add more layers if you wish and more cheese if you wish. You can also omit the peas if you don’t fancy them.

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