Yields:
6 Servings
Prep Time: 20 Mins
Cook Time:
40 Mins
Total Time:
1 Hr
Ingredients
Adjust Servings
-
Béchamel Sauce
- Lasagna
Instructions
-
Making the Béchamel Sauce
- In a medium sized pot, put the heat on low and melt the stick of butter
- Once the butter is melted, add the flour continuing to stir and mix the flour in creating a roux. The finished roux should be a blonde color. For a thicker sauce, extra flour can be added.
- While the roux is finishing, warm the milk to a lukewarm temperature. Once the roux is complete, start to slowly add the milk and continue to stir while adding.
- After about a quarter of the milk is added the rest of the milk can be put in. Switch to a whisk and continue to mix the sauce until it comes to a boil making sure nothing sticks to the bottom of the pot.
- Once to a boil, add 1/4 lb. of grated parmesan cheese and continue to stir the mixture, again making sure nothing sticks to the bottom.
- Add a pinch of salt and pepper and 1/4 tsp. of nutmeg. Mix into the sauce and continue to cook for another 10 minutes. Assembling the Lasagna
- Pre heat the oven to 350
- Prior to assembling the lasagna soak the no boil noodles in water.
- Add a layer of Josie's famous sauce to the bottom of the pan, then add a layer of the lasagna noodles.
- Next, add another layer of Josie's famous sauce covering the noodles. Add a layer of the béchamel sauce along with parmesan and mozzarella. Continue to layer until the top of pan is reached.
- Cover with aluminum foil and cook for 35-40 minutes.