Classic Lasagna

231

PREP TIME

20 min

TOTAL TIME

1 h 20 min

Serves

Photo, Erik Putz.

The original lasagna from Bologna, Italy, is a glorious but simple layering of noodles, creamy béchamel sauce and slow-cooked meat ragù. We think that’s still the most delicious version we’ve ever had.

Ingredients

9 oven-ready lasagna noodles , divided
4 1/2 cups Bolognese meat sauce , divided (recipe link below)
475-g container ricotta
3 cups shredded mozzarella
1 cup grated parmesan

Béchamel

3 tbsp butter
3 tbsp all-purpose flour
2 cups milk
1/4 tsp salt
1/8 tsp nutmeg

Instructions

PREHEAT oven to 400F.
MELT butter in a medium saucepan over medium-low. Whisk in flour until mixture forms a paste, about 2 min. Gradually whisk in milk. Increase heat to medium. Cook, stirring constantly and scraping the bottom of the pot, until sauce thickens, 7 to 8 min. Stir in salt and nutmeg.
SPREAD 1/2 cup béchamel in the bottom of a 9 × 13-in. baking dish. Top with 3 noodles. Spread 1 1/2 cups Bolognese meat sauce evenly over noodles. Drizzle with 1/2 cup béchamel. Top with 3 more noodles. Spread ricotta evenly over noodles. Season with fresh pepper. Spread another 1 1/2 cups meat sauce evenly over ricotta. Drizzle with 1/2 cup béchamel. Top with remaining 3 noodles. Spread remaining 1 1/2 cups meat sauce evenly over noodles. Drizzle with remaining 1/2 cup béchamel. Sprinkle evenly with mozzarella. Cover pan with foil and bake in centre of oven, 45 min. Remove foil, then sprinkle with parmesan. Bake until golden and bubbly, about 10 more min. Let lasagna stand 10 min before serving.

Nutrition (per serving)

Calories
613,
Protein
36 g,
Carbohydrates
33 g,
Fat
36 g,
Fibre
1 g,
Sodium
893 mg.