Lasagne

Set the oven to 190°C and position a shelf in the centre. Use a deep baking dish that holds the sauces with space for several pasta layers.

Cut the pasta into lengths that fit the dish; keep a few narrow pieces for the edges. Cook the sheets in batches in simmering water until flexible, then spread them on clean towels.

Spread a thin layer of ragù over the bottom to stop the first sheets sticking. Cover the sauce with sheets, overlapping their edges slightly. Spoon a portion of ragù over the pasta and spread it into the corners. Spoon béchamel across the ragù and gently spread it into an even layer.

Repeat the pasta, ragù and white-sauce layers, reserving enough white sauce for the top. Cover the last pasta layer with white sauce and scatter over torn mozzarella and grated Parmesan.

Cover the dish loosely and bake for 25 minutes so the centre heats without over-browning the top. Uncover and bake another 20–25 minutes, until the sauce bubbles and the surface is golden.

Leave the lasagne for 15 minutes so the layers settle before cutting. Cut into the planned servings, lifting each portion with a wide spatula.