Ultimate Lasagna
Ingredients: unsalted butter, all-purpose flour, cold whole milk, kosher salt, ground white pepper · 130 min cook time · 700kcal · ~₩25,000
Ingredients
1stick unsalted butter, 63g all-purpose flour, 4.5cups cold whole milk, 0.75teaspoon kosher salt, 0.5teaspoon ground white pepper, 0.5teaspoon nutmeg, 1lb Italian sausage, 12sheets lasagna sheets, 400g grated mozzarella, 100g freshly grated Parmesan
Instructions
1. Melt one stick of unsalted butter in a pot and bring to a bare simmer. Add 63g of all-purpose flour and whisk to combine.
2. Gradually add 4 and a half cups of cold whole milk, a little splash at a time, while whisking constantly to prevent lumps. Bring the mixture up to a simmer.
3. Reduce the heat and cook the béchamel for 3 to 5 minutes, stirring occasionally, until it thickens.
4. Season the béchamel with 3/4 teaspoon of kosher salt, 1/2 teaspoon of ground white pepper, and 1/2 teaspoon of nutmeg. Cover and allow to cool for about 30 minutes.
5. Brown 1 lb of Italian sausage in a separate pan. Once browned, add the béchamel sauce to the sausage and bring it up to a simmer, allowing the sausage to finish cooking in the sauce.
6. Cool the sausage and béchamel mixture for 20 minutes.
7. Preheat your oven to 375°F (190°C).
8. Assemble the lasagna: Spread a bit of the sauce on the bottom of the pan. Cut lasagna sheets to size if needed. Layer with about a quarter of the sauce, a quarter of the grated mozzarella, and about 1 oz of freshly grated Parmesan per layer. Repeat until you have a full casserole.
9. Cover the lasagna and bake in the preheated 375°F oven for 30 to 45 minutes.
10. Remove the cover and return the lasagna to the oven for an additional 15 to 20 minutes, or until golden brown and bubbly.
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