LASAGNE WITH WHITE RAGÙ

chef

Leonardo Pellacani

Other Ingredients

q.s. Nutmeg

850 ml. Milk

100 g Parmigiano Reggiano cheese

180 g Fresh egg pasta

Serve 6

Roll out the pasta and cut into large rectangles then lightly cook in lots of salty water and leave to dry on a tea towel. In the meantime, in a sauce pan bring the milk to the boil  and dissolve the white roux in it; add the Èragùbianco and the grated parmigiano. Season with  nutmeg and a pinch of salt. Now place a layer  of pasta on the bottom of a baking dish and spread over the prepared béchamel-ragù sauce. Cover with some pasta and proceed to build up the lasagne so it has 4-5 layers. Finish off with a sprinkling of grated parmigiano. Bake the lasagne in the oven at 180°C for around 45 minutes.

Cookie policy

This website uses technical cookies, which are necessary for its operation. Moreover, with users’ prior consent, it also uses statistical cookies to measure their interaction within the website. For more information on their use, please read the cookie policy.