Leonardo Pellacani

Other Ingredients

q.s. Nutmeg

850 ml. Milk

100 g Parmigiano Reggiano cheese

180 g Fresh egg pasta

Serve 6

Roll out the pasta and cut into large rectangles then lightly cook in lots of salty water and leave to dry on a tea towel. In the meantime, in a sauce pan bring the milk to the boil  and dissolve the white roux in it; add the Èragùbianco and the grated parmigiano. Season with  nutmeg and a pinch of salt. Now place a layer  of pasta on the bottom of a baking dish and spread over the prepared béchamel-ragù sauce. Cover with some pasta and proceed to build up the lasagne so it has 4-5 layers. Finish off with a sprinkling of grated parmigiano. Bake the lasagne in the oven at 180°C for around 45 minutes.