Experience an authentic taste of Italy with Gennaro Contaldo's classic lasagne recipe, featuring rich ragù, creamy béchamel, and layers of tender pasta sheets topped with Parmesan cheese, baked to golden perfection.
Ingredients extracted via AI
Ingredients
500 ml milk400 g plain floursalt400 g butter4 PL grated Parmesan cheeseragù sauce8 až 10 lasagne sheets
Procedure generated via AI
Prepare the ragù according to the link provided in the video description or use your own recipe.
Pour 500 ml of cold milk into a pot and gently heat it on a gas stove with a thermometer until it reaches about 40°C (104°F).
Add 400 g of plain flour and whisk thoroughly to avoid lumps.
Stir in 40 g of butter and 4 tablespoons of grated Parmesan, mixing until the butter melts, then remove from the heat.
Spread a layer of pre-cooked lasagne sheets in a baking dish.
Layer the ragù over the pasta, followed by the béchamel sauce, and sprinkle a little Parmesan cheese to cover every corner.
Repeat layering with pasta sheets, ragù, béchamel, and Parmesan, slightly overlapping the layers.
Finish with a final layer of Parmesan on top and bake in a preheated oven at 200°C (390°F) for about 35 to 40 minutes until the surface is golden brown.