Gennaro’s Family Lasagne
ID: d77c83b7...
A comforting, authentic Italian family lasagne featuring layers of rich meat ragu, fresh pasta sheets, a velvety homemade Béchamel sauce, and plenty of melted mozzarella and parmesan cheese.
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🍳 Cooking Flow
Prepare the Béchamel (white sauce) by combining melted butter, flour, milk, parmesan, nutmeg, salt, and pepper. → Spread a layer of ragu at the bottom of the baking dish and cover with lasagne sheets. → Create layers of ragu, white sauce, torn mozzarella, grated parmesan, and lasagne sheets. → Cover with aluminum foil and bake at 180°C (350°F) for 35-45 minutes, removing the foil for the last 5 minutes to brown the cheese.
Cooking Steps
Brief Cooking Order
Prepare the Béchamel (white sauce) by combining melted butter, flour, milk, parmesan, nutmeg, salt, and pepper. → Spread a layer of ragu at the bottom of the baking dish and cover with lasagne sheets. → Create layers of ragu, white sauce, torn mozzarella, grated parmesan, and lasagne sheets. → Cover with aluminum foil and bake at 180°C (350°F) for 35-45 minutes, removing the foil for the last 5 minutes to brown the cheese.
Introduction
A comforting, authentic Italian family lasagne featuring layers of rich meat ragu, fresh pasta sheets, a velvety homemade Béchamel sauce, and plenty of melted mozzarella and parmesan cheese.
Step 1
Melt 100g of unsalted butter in a copper saucepan over medium-low heat.
Step 2
Add 80g of plain flour to the melted butter. Cook and stir with a wooden spoon for a minute to remove the raw flour taste and dissolve any lumps.
Step 3
Slowly pour in 1 liter of milk while stirring constantly to ensure the mixture stays smooth and free of lumps.
Step 4
Add 100g of grated Parmesan cheese, a pinch of salt, some black pepper, and grate about 1/4 of a whole nutmeg directly into the sauce.
Step 5
Switch to a whisk and keep whisking the white sauce over low heat on the hob for about 10 to 12 minutes until it thickens smoothly.
Ingredients List
Important Notes
Be sure to cook the flour in the butter briefly before adding milk to eliminate any raw flour taste.
Keep whisking the Béchamel sauce continuously on low heat to prevent lumps and stop it from sticking to the bottom of the pan.
If you don't have a ragu recipe, you can look up Gennaro's 'Perfect Ragu' tutorial for the meat base.
Allowing the lasagne to rest for about 10 minutes after baking makes it much easier to slice and serve.
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