A legítima lasanha italiana do Peter

Ingredientes

• 1/4 cup real butter ((1/2 stick) NO SUBSTITUTES)
• 1/4 cup white flour
• 2 1/2 cup milk
• 1 recipe pasta and lasagna sauce
• 12 no-boil lasagna noodles
• 8 ounces shredded mozzarella (divided)
• 4 ounces shredded fresh Parmesan
• 1 egg (lightly beaten)
• 1 16- ounces Ricotta

Modo de preparo

1. 1

   Preheat oven to 350℉.

2. 2

   To prepare Béchamel sauce, melt butter over medium-low heat in a medium saucepan. When melted, whisk in flour until combined. Slowly add milk, whisking constantly. Heat until bubbly and thickened to a medium consistency that coats the back of a spoon.

3. 3

   To make things easier, I prefer to mix my Béchamel in with the red sauce. Once mixed, set aside.

4. 4

   In a medium mixing bowl, combine 6 ounces shredded mozzarella (about 1 ¾ cup), the ricotta, the Parmesan, and the beaten egg.

5. 5

   Using a ladle that measures ½ cup (or a ½ cup measuring cup), spread 1 cup of sauce onto the bottom of a 9×13 pan. Add 3 noodles. Spread a layer of the cheese mixture. Spread 1 ½ cups sauce and then repeat so you have 4 layers of noodles. You should end with a layer of sauce on top. Sprinkle with remaining mozzarella (and some extra Parmesan if you have some left over).

6. 6

   Cover tightly with foil and bake about 50 minutes.

7. 7

   Remove from oven and remove foil. It will probably look a little runny. Don’t be scared–you still need to let it stand about 15-20 minutes. During that time, it will thicken up nicely and should hold up well when cut and served.