Members recipe 
Pasta & Noodles · Italian
Baked Lasagna Stack in Rose Sauce with Garlic Toast
Layers of pasta, beef ragu and bechamel are baked, chilled, then cut into neat rounds and browned again under the broiler. Each stack sits in a creamy tomato rose sauce with crunchy garlic toast for dragging through the plate.
Test kitchen note: Chill the baked lasagna overnight before cutting; cold layers hold their shape, so the rounds come out clean and tall.
Method 7 steps
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