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Yield 18 pieces cut of baked lasagna using a regular 200 commercial size pan

2 lb of Beef Tuscan ragout
4 Lb of Fresh Pasta dough x "Lasagna"
2 cup of fresh grated Parmigiano Reggiano
2 Quarts of Bechamel Sauce
1 quarts of Tomato Sauce

Tuscan beef ragout lasagna with tomato sauce


Start with making your lasagna pasta dough and your Tuscan beef ragout and your bechamel sauce.
Rolled out the pasta at 2 millimeter of thickness and cut long as you need to cover the surface of your desire lasagna baking pan. Then cook the sheets of pasta in a salted boiling water, and strained out of the water with skimmer as soon the sheets of pasta are "al dente", drained in a ice bath to chilled, then cover a large aluminum sheet pan with plastic wrap and lay out the chilled sheets of pasta following more plastic wrap, continuing the operation until all pasta will be finely lay out in between the plastic wrap to dry it out of the water. In the baking lasagna (200 size commercial baking pan) pan cover the bottom and the edge by brushing with your hand soft room temperature butter, lay on the bottom your first sheet of pasta to cover the baking pan then mix in a bowl a equal amount of warm bechamel and the Tuscan beef ragout, spread it over the sheet of cooked lasagna pasta all around, then sprinkle with fresh grated Parmigiano Reggiano, continuing layering until you are at 1 inch below the border of your baking pan, then spread the last of the bechamel and garnished with drops of Tuscan Ragout all around, cover with the last Grated Parmesan cheese, at this point you can either refrigerated ready when need it( stay in the refrigerator up to three days, if you freeze one month) then baked in the oven for 25 to 30 minutes then serve with a tomato sauce mirror on a large dinner plate.

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