Italian Lasagna Recipe

Pasta Ingredients

  • 5/8 cup (100g) All Purpose Flour
  • 1 large Egg

Ragu Ingredients

Besciamelle Ingredients

  • 1/4 cup Butter
  • 1/3 cup (50g) Flour
  • 1/2 litre Whole Milk
  • 1/2 tsp Fine Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/4 tsp Nutmeg

Other Ingredients

  • 1 cup Parmigiano Reggiano, grated
  • 1/2 ball of Fresh Mozzarella

Instructions

  • Make your ragu in advance using my delicious Italian Ragu Recipe
  • In a mixing bowl, combine the pasta ingredients until they just start to come together, then transfer the dough to a clean work surface
  • Firmly knead the pasta dough for around 10 minutes until very smooth, wrap it in plastic wrap and set aside to rest
  • For the besciamelle, add the butter and flour to a sauce pan over medium heat and whisk together well to combine
  • Slowly add the whole milk in portions as the roux absorbs and the sauce thickens with each addition, whisking firmly to maintain a smooth consistency, adding the remaining milk and seasonings and whisking to combine
  • Once the besciamelle comes to a gentle boil remove from the heat right away, whisking once more to ensure no sauce sticks to the bootom of the pan, then remove from heat and set aside
  • Using a pasta machine, work the pasta dough into thin sheets, cut into 8″ lengths
  • Cook the lasagna noodles in boiling water for 1 minute, transfering to a cold water both once cooked, then set aside until ready to assemble the lasagna
  • Preheat oven to 375 and prepare a 2 quart (2 liter) square casserole dish
  • Make 4 layers of the following:
    • Besciamelle
    • Ragu
    • Freshly Grated Parmesan
    • Lasagna noodle
  • Once you have placed the fourth lasagna noodle, finish with the following:
    • Remaining Besciamelle
    • Remaining Ragu
    • Remaining Parmesan
    • Shredded Mozzarella
  • Place casserole dish on a foil-lined baking sheet to catch any spills in the oven, then bake at 375 for 45 minutes until the mozzarella is golden brown and bubbling

About me: My name is Paul Thibault, an impulsive home chef developing delicious gluten free recipes for family and friends regardless of their allergen restrictions or dietary limitations, visit the About Page to learn more.