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.
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.
