Layered Lasagna with Béchamel Sauce
- 300 g (12 sheets) dried lasagna noodles
- 300 g (3 cups) Parmesan cheese, finely grated
- 125 g (4.4 oz) mozzarella cheese, shredded
- 115 g (1/2 cup or 8 tablespoons) unsalted butter
- 45 g (1/3 cup) all-purpose flour
- 670 ml (2.8 cups) whole milk
- 5 g (1 teaspoon) salt
- 5 g (1 teaspoon) freshly ground black pepper
1. Preheat oven to 375°F (190°C)
2. Cook lasagna noodles according to package directions; drain and set aside
3. Melt 55 g (4 tablespoons) butter in a large saucepan over medium heat
4. Add flour and whisk until smooth; cook for 1 minute
5. Gradually pour in milk while whisking constantly until smooth
6. Bring to a gentle boil then reduce heat to low and simmer for 5 minutes until thickened
7. Remove from heat and stir in Parmesan until melted; season with salt and pepper
8. Grease a 9x13-inch baking dish with remaining 55 g (4 tablespoons) butter
9. Spread a thin layer of béchamel sauce on the bottom of the dish
10. Place a layer of lasagna noodles over the sauce
11. Spread a portion of béchamel over noodles then sprinkle with mozzarella
12. Repeat layers ending with béchamel and a generous topping of mozzarella and Parmesan
13. Bake for 35 to 40 minutes until golden and bubbly
14. Let rest for 10 to 15 minutes before slicing and serving
- Mixing bowl
- Saucepan
- Whisk
- Cheese grater
- Baking dish
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