Updated Jul 16, 2019Chatelaine
oven-ready lasagna noodles, divided
4 1/2 cups
Bolognese meat sauce, divided (recipe link below)
- 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.
UAT Update Test
NutritionCalories 613, Protein 36 g, Carbohydrates 33 g, Fat 36 g, Fibre 1 g, Sodium 893 mg.