Instructions: Cook the lasagne in boiling salted water until al dente.

Drain rinse in cold water spread on clean tea towels and pat dry.

Butter a 20cm square ovenproof dish at least 3.5cm deep.

Spread a layer of Ragu on the bottom cover with a layer of lasagne then a layer of Ragu and finish with a thin layer of Besciamella and a sprinkling of cheese.

Repeat these layers twice more finishing with cheese.

Bake in a preheated moderately hot oven 200 degrees C/4000F/Gas Mark 6 for 20 to 25 minutes until golden and bubbling.

Serve immediately.

Serves 4

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