no-boil pasta

Imagine a lasagne with a piping hot, bubbling gold top, yielding to perfectly tender pasta sheets and a rich, set centre. This is Mary Berry’s Aga lasagne. Her philosophy champions a slow-cooked, flavourful ragu and a generous, creamy bechamel. The magic is in the Aga’s radiant heat, which transforms no-boil pasta into a scrumptious, unified…