Description
This creamy lasagna features a velvety béchamel infused with garlic and onion, enveloping sheets of pasta and a trio of cheeses into a bubbling, golden-topped casserole.
Ingredients
- 9 sheets lasagna noodles
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 4 cups whole milk
- 1 cup heavy cream
- 2 cloves garlic minced
- 1 small onion chopped
- 1 1/2 cups grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1/4 tsp ground nutmeg
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh parsley
Instructions
- Preheat oven to 375°F.
- Bring a large pot of salted water to a boil and cook lasagna noodles until al dente according to package instructions. Drain and set aside.
- In a medium saucepan over medium heat melt butter, whisk in flour to form a roux and cook for 1 minute.
- Gradually whisk in milk and heavy cream until smooth, then add garlic, onion, nutmeg, salt, and pepper.
- Cook the sauce, stirring frequently, until it thickens and coats the back of a spoon, about 5 minutes.
- Remove from heat and stir in Parmesan, mozzarella (reserve 1/2 cup), ricotta, and parsley until well combined.
- Spread a thin layer of the sauce mixture on the bottom of a 9×13-inch baking dish, top with 3 noodles, then more sauce mixture. Repeat layers ending with sauce.
- Sprinkle reserved mozzarella and extra Parmesan on top.
- Cover with foil and bake for 20 minutes, then remove foil and bake for an additional 10 minutes until bubbling and golden.
- Let lasagna rest 10 minutes before slicing and serving.
Notes
- For a lighter version swap heavy cream for additional milk.
- Freshly grated cheese melts better than pre-shredded.
- Customize by adding cooked spinach or sautéed mushrooms.
- Leftovers store well refrigerated for up to 3 days.