Lasagna loaded with cheese ... NOT Northern Italian. Lasagna with cream instead of tomato sauce ... YES Northern Italian! I make it here also Dairy Free with Just like Parmesan and Gluten Free lasagna sheets. Eat it up ... FOR REAL!
Melt the butter in a saucepan over medium-low heat. Add the flour and whisk for 90 seconds to combine. Whisk in the milk, raise the heat to medium-high, and bring to a boil, stirring constantly. Lower the heat and simmer while stirring, for 10 minutes longer. Season with salt and the nutmeg.
Preheat the oven to 375 degrees F. Spread 1/2 cup of the ragu in a 9 by 13-inch baking dish. Top with a layer of noodles (you get 12 in the package of sheets ... and have the option to do 3 width-wise [4 layers as shown in the picture] or 4 lengthwise [3 layers] ... I've done both). Spread 2/3 cup bechamel over the noodles, then top with 1 1/4 cups of the ragu and 1/2 cup of the "parmesan". Repeat to create 2 (1) more layers of noodles, bechamel, and "cheese". Top with a layer of noodles. Spread the remaining bechamel over the last noodle layer (you won't use it all if you do only 3 layers) and sprinkle with the remaining 1/4 cup "cheese". Dot with butter and sprinkle with fresh rosemary.
Cover the baking dish with foil (not my fave because it may be dangerous but you can also use a baking sheet, metal lid, parchment paper, silicone lid, or a silicone mat instead [trying all of them next time]), place on a rimmed baking sheet, and bake until bubbling hot, 45 to 50 minutes. Remove the foil (or alternates) and broil for 3 minutes to brown the top. Let rest 10 minutes before serving.
0 servings
1 square