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Get Started - 100% free to try - join in 30 secondsYou probably won't need a full 2 pounds of fresh pasta (nor a full 2 boxes dried), but I prefer to err on the side of having extra than risk falling short mid-assembly.
4 tablespoons unsalted butter (2 ounces; 60g), plus more for greasing baking dish
4 tablespoons all-purpose flour (1.25 ounces; 35g)
3 cups (700ml) whole milk
Kosher salt and freshly ground black pepper
Pinch freshly grated nutmeg
2 pounds (900g) fresh homemade plain egg or spinach pasta or store-bought fresh lasagna noodles, or 2 (450g) boxes dry lasagna noodles (see note)
Vegetable oil, for greasing pasta
1 1/2 quarts (1.5L) warm ragù bolognese (choose either this classic slow-cooked version, this extra-rich oven-baked version, or this pressure-cooker version)
3 ounces (85g) Parmigiano-Reggiano cheese
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