First of all you need to prepare the pasta or pastry for the Lasagne. You can either prepare it by hand or buy it; you also find the fresh pasta for the Lasagne cut and ready to be put in the oven.
Ingredients to make Lasagne
Ragù sauce or simple tomato sauce: click here to view the Tuscan ragù recipe
Besciamella (bechamel sauce)
Grated Parmesan and 300 gr of mozzarella (fresch italian cheese from cow)
How to prepare the Besciamella Sauce
1 litre of milk
100 gr of butter
100 gr of white flour
30 gr of noce moscata (nutmeg)
50 gr of grated parmesan, salt and pepper
For the Besciamella, melt the butter in a pan on a low flame, then pour the flour and with a wood spoon never stop to turn until the paste becomes more thick. Gradually add the milk, previously warmed up, the parmesan and the noce moscata. Continue to turn it until it boils. For it to come out good, it’s important that you turn the paste continuously.
How to make the Lasagne
Now you are ready to prepare your lasagna: take a large rectangular oven pan and fill it in layers, start the first layer with some ragu, some béchamel, grated parmesan and some mozzarella, then cover all with a layer of lasagna pasta, and then again another layer with ragù, béchamel, grated parmesan and mozzarella. Once the pan is well filled, put it in the oven until the Lasagne reach a well golden brown color.
Enjoy this incredible super savory traditional italian plate! 🙂
I just visited Florence for 8 days and was amazing. The food, wine and people were over the top. I had this lasagna with besicamalla sauce and it melted in my mouth. Thanks for sharing and keep up the good work.
Dear Jeff, thanks for your message! Lasagne are simply the best 🙂