In this section we will assemble a lasagna. We have to prepare before sfoglia, ragout sauce, bechamel. We will need also grated parmesan, mozzarella cheese, butter, black pepper.
Pass a block of butter on the bottom of the pan in order to grease it. Spread a thin layer of bechemel.
If you have fresh made sfoglia you may start to lay it without cooking, if the sfoglia is dry you have to cook, one by one for three minutes. Lay the sfoglia on the bottom of the greased pan in such a way to cover also the side and to leave extra lenght that after will be folded to form a closed packet.
Cover bottom and sides of the pan with the sfoglia. The strips of sfoglia must be slightly overlapped.
Cover the sfoglia with a layer of ragout
Sprinkle with diced dry mozzarella.
Put a new layer of sfoglia, this time only up to the sides, spread a new layer of ragout sauce an sprinkly with dry mozzarella. Repeat again in order to get a total of three layers of ragout. Then close the lasagna with a layer of sfoglia and bent inward the tails of the first layer in order to get a closed parcel.
Spead on top a layer of bechemel., sprinkle with smal pieces of butter and grated parmesan. Put in the oven preheated at 170 Celsius for about 30 minutes or until the top is a little bit brown. The lasagna will raise a little bit because of the steam inside the closed parcel.
Leave the lasagna in the oven for other thirty minutes without fire in order to allow the lasagna to set. Serve it.The lasagna is better after some hours because the sfoglia will absorb the sauce. If you have to reheat the lasagna use mild temperature and cover with aluminium foil in order to preserve moisture.
Red sparkling Lambrusco wine will be a good match.
It is also possible to make lasagna with different sauces.
