Italian 90 min

Lasagna al Forno

Name: Lasagna al Forno
Total time: 90 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 batch Bolognese ragù (about 4 cups); 12 dry lasagna noodles, cooked al dente; 3 cups whole milk; 4 tablespoons unsalted butter; ¼ cup all-purpose flour; ½ teaspoon nutmeg, freshly grated; 2 cups Parmigiano Reggiano, finely grated; 1 cup whole-milk mozzarella, shredded; Salt and white pepper to taste

comfort-foodbaking

Ingredientsfor 2

580

Cal

32g

Protein

52g

Carbs

26g

Fat

11 batch Bolognese ragù (about 4 cups)
212 dry lasagna noodles, cooked al dente
33 cups whole milk
44 tablespoons unsalted butter
5¼ cup all-purpose flour
6½ teaspoon nutmeg, freshly grated
72 cups Parmigiano Reggiano, finely grated
81 cup whole-milk mozzarella, shredded
9Salt and white pepper to taste

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Instructions

1
Make the béchamel: melt butter in a saucepan over medium heat. Whisk in flour and cook, stirring constantly, for 2 minutes until the roux is pale golden and smells nutty. Gradually whisk in warm milk, adding it in a thin stream while whisking vigorously to prevent lumps. Cook over medium heat, stirring constantly, until the sauce is thick enough to coat the back of a spoon, about 8 minutes. Season with salt, white pepper, and nutmeg.
2
Preheat oven to 375°F. Spread a thin layer of béchamel on the bottom of a 9×13 baking dish. Lay 3 lasagna noodles over it, overlapping slightly.
3
Spread ¼ of the Bolognese ragù over the noodles, then ¼ of the remaining béchamel, then a generous handful of Parmigiano. Repeat the layering process 3 more times, finishing with a final layer of béchamel topped with Parmigiano and mozzarella.
4
Cover tightly with foil and bake at 375°F for 45 minutes. Remove foil and bake another 20–25 minutes until the top is deep golden brown and bubbling vigorously at the edges. Let rest 20 minutes before slicing — this step is non-negotiable for clean slices.