A delightful twist on the classic lasagna, featuring a rich béchamel sauce and layers of cheesy goodness.
Melt the butter in a saucepan over medium heat.
Ensure the butter does not brown for a smooth sauce.
Whisk in the flour and cook until the mixture bubbles.
Keep whisking to avoid lumps.
Gradually add the milk while whisking continuously.
Warm the milk slightly to prevent curdling.
Season the béchamel sauce with nutmeg, salt, and pepper.
Taste and adjust seasoning as needed.
Spread a thin layer of red sauce in the lasagna pan.
This prevents the pasta from sticking to the pan.
Place a layer of lasagna sheets over the sauce.
Ensure the sheets do not overlap too much.
Spread a layer of red sauce, followed by béchamel sauce, and sprinkle with parmesan and mozzarella.
Distribute the sauces evenly for consistent flavor.
Repeat the layering process until all ingredients are used, finishing with a layer of red sauce and cheese.
Press down gently on each layer to compact the lasagna.
Cover the pan with foil and bake at 375°F for 50 minutes.
Covering prevents the top from drying out.
Remove the foil and bake for an additional 10 minutes to brown the top.
Keep an eye on it to avoid burning.
Let the lasagna rest for 15 minutes before serving.
This allows the layers to set for easier slicing.
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