preparation

Stand up lasagna is a great alternative to classic lasagne. Take a suitable pan or oven dish, hollow, thick and not too high pasta and a really strong ragout!

A tip so that the flavor can really develop and it goes faster: prepare the ragout the evening before and leave it on the stove overnight. Before using, heat it up again briefly and don't forget to taste.

Ragu
For the ragout, cut the vegetables and onion into fine small pieces. In a large pot, fry the onion and the diced bacon in a little olive oil, add the meat and fry well. Add the vegetables and tomato paste to the pot and roast for at least 10 minutes. Pour in the pureed tomatoes, a sip of water and the soup, stir well and simmer on a low heat for at least an hour. Season with a generous pinch of salt and pepper and add a few basil leaves. Finally, don’t forget to taste!

lasagne
The best way to determine the right amount of pasta is to take the pan or oven dish and place the (uncooked, raw) pasta in it the way they should be arranged later. You should then add 4-6 noodles as a reserve.
Now pre-cook the pasta in a large pot of salted water. Do not cook completely, 2-3 minutes BEFORE they are al dente, strain into a pasta sieve and rinse with cold water.
At the same time, mix a little bèchamel sauce. To do this, melt the butter in a small saucepan and bind it with the flour. Pour in the milk and simmer over medium heat, stirring constantly. When the sauce seems thick enough, remove from the heat and season with salt, pepper and nutmeg.

Place the pre-cooked pasta into the mold (wetted with olive oil). Then spread the ragout in, over and around the pasta. Spread a few dollops here and there with the bèchamel and top with the finely sliced ​​mozzarella. A few parmesan shavings on top add extra flavor and add some crust. Then put it in the preheated oven - bake at 180°C (top and bottom heat) on the middle rack for 30 - 40 minutes until golden brown!

Enjoy with salad, a good glass of red wine and a few friends!