Lasagna
Serves 830 mins prep60 mins cook
This recipe for lasagna emphasizes the importance of making ragù from scratch while allowing for store-bought pasta and besciamelle. It includes tips for preparing the layers and preventing sticking, ensuring delicious results.
0 servings
What you need
Instructions
1: Prepare the ragù from scratch as per your usual method. 2: For the besciamelle, melt 70g of butter in a saucepan. 3: Add 70g of all-purpose flour and stir to form a roux. 4: Gradually add 1L of milk, whisking continuously to prevent lumps. 5: Add nutmeg, salt, and black pepper to taste. 6: Before assembling the lasagna, spread some sauce on the bottom of the pan to prevent sticking. 7: Layer the lasagna starting with the pasta, followed by ragù, besciamelle, and cheese layers. 8: Continue layering until all ingredients are used, finishing with a layer of sauce and cheese on top. 9: Bake in the oven until golden brown and bubbling.View original recipe