Lasagna With Meat Sauce

  • Difficulty: medium


50 gr Butter

50 gr Flour

50 gr Grated Parmigiano-Reggiano cheese

400 gr Lasagna noodles

320 gr Milk

180 gr Mixed minced meat


  Salt and Pepper


Step 1

Boil a few lasagna sheets at a time in plenty of salted water, drain and leave to dry on a slightly damp dish cloth; take care not to overlap the sheets.

Step 2

In the meantime prepare the Béchamel sauce with the butter, flour and milk; add nutmeg and salt to taste and then mix with the minced meat.

Step 3

Butter an oven dish and spread a little Béchamel sauce and meat mixture over the bottom, then alternate layers of lasagna with the Béchamel and grated Parmigiano-Reggiano.

Step 4

Finish with a layer of Béchamel and top with knobs of butter and a sprinkling of Parmigiano-Reggiano. Place in the oven.