Ingredients
Scale
- 9 sheets oven-ready lasagna noodles
- 2 cups whole milk ricotta cheese
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 4 cups whole milk
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and prepare a 9×13 inch baking dish.
- In a saucepan over medium heat, melt the butter. Stir in the flour to create a roux, cooking until golden.
- Gradually whisk in the milk until the sauce thickens. Season with salt, pepper, and nutmeg.
- Spread a thin layer of béchamel in the baking dish. Layer with lasagna noodles, dollops of ricotta, mozzarella, more béchamel, and Parmesan.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until golden brown.
- Let it rest for 10-15 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approximately 200g)
- Calories: 380
- Sugar: 3g
- Sodium: 590mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg