Step 2: Make the Béchamel Sauce
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly to form a roux. Gradually pour in the warm milk while whisking to avoid lumps. Bring the mixture to a gentle simmer and cook until thickened, about 5-7 minutes. Add salt, pepper, and nutmeg, then stir in the parmesan cheese until fully melted. Set aside to cool.
Tip: The sauce should be thick enough to coat the back of a spoon, but not overly dense.
Step 3: Prepare the Cheese Layer
In a mixing bowl, combine ricotta, egg, mozzarella, parmesan, chopped parsley, salt, and pepper. Mix until well incorporated. This mixture adds creamy richness and helps bind the layers together.
Step 4: Cook the Noodles
If you’re using regular lasagna noodles, cook them in salted boiling water according to package instructions until al dente. Drain and lay flat on a clean towel to prevent sticking. If you’re using no-boil noodles, ensure your béchamel sauce is slightly thinner to allow them to cook through during baking.
Step 5: Assemble the Lasagna
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Spread a thin layer of béchamel sauce on the bottom of the dish.
Place a layer of noodles over the sauce.
Spread half of the ricotta cheese mixture over the noodles.
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