Ingredients for 6 people:500 g fresh lasagne sheets3 jars (280 g each) Tomato and Bell Pepper Sauce1½ jars (140 g each) Pasticcio di Olive180 g grated aged pecorino cheese1 knob of butter *** For the béchamel sauce:70 g butter500 ml milk100 g plain flour½ tsp nutmeg salt
To prepare the béchamel sauce: put the milk on the hob to boil and in the meanwhile, in another small heavy-bottomed saucepan, melt the butter over a very low heat. When it has melted, add the flour and stir with a whisk for 2 to 3 minutes (it mustn’t brown too much). Then pour in the boiling milk, a little at a time, stirring continuously. Cook for approximately 10 minutes, over a very low heat, while stirring all the time so that the sauce doesn’t stick to the bottom of the pan. When you turn the heat off, season with salt and nutmeg. Set the béchamel aside and, to prevent a “skin” from forming on top, cover the surface with cling film.
Grease the bottom of an ovenproof dish with butter, spread a few spoonfuls of Bell Pepper Sauce and béchamel in it, and arrange a layer of lasagne sheets on top, one beside the other. Add a few spoonfuls of Pasticcio di Olive, some béchamel and some more Bell Pepper Sauce, spread them out well with the back of a spoon, then sprinkle with a generous amount of grated pecorino and continue with the layers in the same way until all the ingredients are used up. Finish off with the sauce and pecorino, and then prick the surface with a fork (this will prevent it from “rising” during cooking and allow the sauces to penetrate inside). Cook in a preheated oven at 200 °C for about 35 minutes and, before serving, leave the lasagne to rest for 10-15 minutes. Buon appetito!