Nothing beats homemade lasagne! Rich authentic bolognese with creamy bechamel sauce, fresh pasta and lots of parmesan, nothing like the pre-cooked gloop, this is festive pasta in Italy!
Don‘t be put off by the time it takes to make this dish. You can make the individual components several hours in advance and then assemble the lasagne when needed. And always use fresh sheets of pasta, now widely available in supermarkets.
To freeze, cool completely then wrap in cling film and then foil. To serve, defrost overnight in a cool place then heat in a hot oven 190˚C/170˚C fan/Gas 5 for 55 minutes.