Lasagne al forno

Granny's 'sunday best' is legendary, and not just the pasta- check out those pearls!

1.She made the 'bolonaise' ragù before mass, and pre-cooked the pasta sheets at 8am this morning.

2.On my arrival, at 11, she makes the bechemel- but uses olive oil, not butter.

3.She then starts the layers of ham, provola and parmesan cheese, peas and bechemel

And before you can say 'Jackson Pollock' the signature style of pasta al forno is ready!