Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Fresh lasagna noodles

  2. 3/4 pound dried 4 tablespoons 60ml Butter

  3. 2 tablespoons 30ml Flour - sifted

  4. Salt and white pepper

  5. 1 Nutmeg

  6. 2 cups 474ml Milk - warmed

  7. 1 1/2 tablespoons 22ml Fresh basil - finely chopped

  8. 1/2 cup 73g / 2.6oz Ricotta cheese

  9. 1/2 cup 73g / 2.6oz Parmesan cheese - grated

  10. 1 1/2 tablespoons 22ml Fresh basil - chopped

Instructions Jump to Ingredients ↑

  1. Cook the lasagna sheets in boiling salted water, a few at a time, until al dente. Remove carefully and drain between dish towels.

  2. Melt butter in a saucepan and stir in flour. Add a little salt, pepper and nutmeg and cook over a gentle heat until flour begins to change color. Slowly whisk in warm milk until sauce is smooth and thickened.

  3. Remove from heat and stir in 1 tablespoon basil, the ricotta and half the Parmesan. Check seasonings.

  4. Preheat oven to 400F.

  5. In a greased baking dish, or lasagna pan, place a sheet of pasta, followed by a thin layer of ricotta mixture.

  6. Sprinkle this with some Parmesan and extra basil. Continue to layer in this order, finishing with the last of the sauce and Parmesan.

  7. Bake for just 20 minutes and serve hot.


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