Boil the lasagna in a lot of salted water with olive oil for about 4 minutes. Drain and rinse in cold water. Pat dry.
Lightly grease a heatproof baking dish with olive oil and lay two lasagna noodles down.
Top with meat sauce and a bit of pizza cheese, then a layer of pasta, the white sauce, a layer of pasta, meat sauce and cheese, white sauce, and repeat.
Put white sauce as the very top layer, then sprinkle with powdered cheese. Bake in an oven preheated to 200~210℃ for 15~20 minutes.
Once baked, sprinkle the top with parsley and cut into your desired sized portions.
I recommend these lasagna noodles. They're more delicious than the noodles that don't require boiling. Even if you boil them the day before, they will keep their flavor.
If making it in a shallow dish, cook less pasta. This container is 19 x 26 cm and 5 cm deep.
This uses four layers of pasta, and I filled the gaps with pasta as well. This used 9 sheets of pasta and was baked in a white dish.
Step 4 - Before baking, poke holes through the pasta with a skewer to prevent the noodles from shrinking and curling up.
The stacking order is pasta, followed by meat sauce, then the cheese and finally the white sauce.
Story Behind this Recipe
This is a recipe I've been making for a long time. "Pan Roast Chicken" (Recipe ID: 1656522) "Standard Meatloaf" (Recipe ID: 1738882)
Step 1: It's also delicious without rinsing in cold water. -Please adjust the baking time according to your oven and the thickness of the lasagna. Please bake while keeping an eye on it until the surface browns. -This is a recipe that doesn't require lining the bottom of the pan, but if you like, you can line the bottom to make it even easier to remove.