Bring 2 litres of water to a rolling boil add tsp's of salt. Boil pasta sheets for 30 seconds. Carefully drain and run under cold water to stop them cooking. Use 1/4 of the ragu for each layer and spread the béchamel equally over 4 layers leaving 1/3 for the final sheet.
Lay a sheet of blanched pasta in the base of the tray.
Spread over a thin layer of ragu, imagine your spreading strawberry jam on toast.
Drizzle over a little béchamel. Repeat steps 1-3 a further three times.
Lay final sheet of pasta.
Spread over the remaining béchamel.
Sprinkle over the grated Gran Moravia and bake in a preheated oven at 180c for 25 minutes till golden brown.
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