A rich and creamy lasagne layered with hearty ragù, creamy béchamel sauce, mozzarella, and Parmesan cheese baked to golden perfection. This comforting dish brings the flavors of an Italian family table to your kitchen.
Ingredients extracted via AI
80 g unsalted butter88 g all-purpose flour1 l milk100 g parmesan cheesecheddar cheesesaltblack peppernutmeglasagne sheetsragù saucemozzarella cheese
Procedure generated via AI
Melt 80 grams of unsalted butter in a saucepan over low heat.
Add 88 grams of flour and cook briefly to form a roux, ensuring the raw flour taste disappears.
Gradually pour in 1 liter of milk, stirring constantly to prevent lumps, and cook until smooth.
Stir in 100 grams of Parmesan cheese, and season with a pinch of salt, black pepper, and a dash of nutmeg to taste.
Whisk the sauce continuously for 10 to 12 minutes until it thickens, cooking gently to avoid burning.
If the lasagne sheets are too large, cut them to fit your baking dish.
Spread a little ragù sauce on the bottom of your baking dish. Layer with lasagne sheets, then spread ragù sauce, followed by the béchamel sauce, add mozzarella, and sprinkle Parmesan.
Repeat the layering process until the dish is filled and all ingredients have been used.
Finish with a top layer of mozzarella and Parmesan cheese.
Bake the lasagne in a preheated oven at 182 °C (360 °F) for 35 to 45 minutes, until hot and golden on top.