Ingredients
- 12 lasagna sheets
- 600 g ragù bolognese
- 1000 ml milk
- 80 g butter
- 80 g flour
- 120 g grated Parmesan
- Salt, pepper and nutmeg
Step-by-step
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- For the béchamel, put the butter, flour, milk, salt, pepper and nutmeg in the mixing bowl and cook 9 min/90°C/speed 4.
- If the sheets aren't pre-cooked, boil them following the package directions and drain on a cloth.
- Grease a baking dish and spread a thin layer of béchamel on the bottom.
- Alternate layers of pasta, ragù, béchamel and Parmesan, finishing with béchamel and Parmesan on top.
- Bake 35 minutes at 180°C until the top is golden.
- Let rest 10 minutes before cutting so it sets.
Tips
- Resting is key for clean-cut portions.
- You can prepare the lasagna the day before and bake it just before serving.
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