Lasagna

Ingredients

• 500 g fresh egg pasta sheets (or dried lasagna sheets)
• 600 g ragù Bolognese (see Spaghetti Bolognese recipe)
• 400 g whole milk béchamel (40 g butter, 40 g flour, 400 ml milk, sea salt, nutmeg)
• 150 g Parmigiano Reggiano DOP aged 24 months, grated
• 30 g unsalted butter

Method

1. 1
   Prepare béchamel: melt butter over medium heat, whisk in flour to create roux, cook 2 minutes. Gradually add milk while whisking; simmer until thick and smooth (5 minutes). Season with salt and freshly grated nutmeg.
2. 2
   Prepare ragù according to Bolognese recipe; allow to cool slightly.
3. 3
   Spread 100 ml ragù on bottom of a 9 × 13 inch baking dish; layer 2–3 pasta sheets to cover.
4. 4
   Alternate layers: 150 ml ragù, 150 ml béchamel, 25 g Parmigiano, pasta sheets. Repeat 3 times, ending with béchamel and remaining cheese.
5. 5
   Dot top with 30 g butter; cover loosely with foil and bake at 180°C for 40 minutes. Uncover and bake 15 minutes until golden and bubbling at edges.
6. 6
   Rest 10 minutes before serving to allow layers to set.