Fresh Pasta Lasagna
The full assembly: fresh pasta, ragù, creamy béchamel, and plenty of Parmesan. Can be assembled and refrigerated up to 24 hours before baking.
Ingredients
- 1 batch Slow-Cooked Beef Ragù
- 1 batch Fresh Pasta Sheets for Lasagna
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 3 cups whole milk
- 1/3 teaspoon nutmeg, freshly grated if possible
- Salt and pepper
- 1 1/2 cups Parmesan cheese, freshly grated
Directions
- Make the béchamel: Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until it smells slightly nutty. Gradually whisk in the milk, a little at a time, until smooth. Cook, stirring constantly, until thickened, about 5 minutes. Season with the nutmeg, salt, and pepper. Set aside.
- Reheat the ragù if it was refrigerated overnight. Preheat the oven to 375°F.
- Layer the lasagna: Spread a thin layer of ragù on the bottom of a 9x13 baking dish. Add a layer of pasta sheets, then a layer of ragù, then a few spoonfuls of béchamel, then a sprinkle of Parmesan. Repeat layers until you run out of ingredients, aiming for 3-4 layers.
- Top and refrigerate or bake: Finish with a final layer of pasta, the remaining béchamel spread over the top, and a generous handful of Parmesan. At this point you can refrigerate overnight, or proceed to baking.
- Bake: Cover tightly with foil and bake at 375°F for 30 minutes. Remove the foil and bake another 15-20 minutes until the top is golden and bubbling. Let rest for 15 minutes before cutting and serving.
Notes
- Letting the assembled lasagna rest in the fridge overnight actually helps, the layers meld together and it slices more cleanly. Take it out of the fridge 30 minutes before baking to take the chill off.
- Leftovers reheat beautifully the next day.