Ampersand Lasagna

We make our Lasagna with the most delicious and creamy Besciamella sauce. Gone are the days of cottage cheese stuffed lasagna. We promise you won't regret making this scratch made lasagna.

Besciamella:

2 1/4 cup Whole Milk

4 TBS Unsalted Butter

1/4 cup flour

pinch of Roasted Garlic Sea Salt

1 TBS Parmesan Asiago Dipper

Pepper

pinch of nutmeg.

Ampersand Ragu

1 Cup Grated Parmesan

3 Cups of Besciamella

1 package of fresh mozzarella

Directions for Besciamella:

1. In a small saucepan warm milk - do NOT bring to a boil.

2. In a medium skillet, melt the butter and and the flour, you want to brown the butter and flour toasting it nicely to cook the flour. About 5-8 min.

3. slowly add the warm milk, whisking vigorously.

4. Add the dipper, a couple scrunches of pepper, and nutmeg, stir for 10-15 min on med heat until thickens. **You may need to add a little more milk if it gets stiff, to thin it out"

Directions for Lasagna Heat oven to 375:

1. grab a 9x13 inch casserole dish and add a little bit of Ampersand ragu (click to get recipe) to the bottom of the pan.

2. add lasagna noodles *PRO TIP* Use noodles from Ampersand OR grab 'oven' ready noodles. layer ragu, Besciamella, parmesan cheese, noodles, ragu, besciamella, parmesan cheese until you have 3-5 layers.

3. Top off with fresh mozzarella and the rest of the parmesan cheese.

4. Bake in oven for 30 min until golden brown. You may need to broil for 3-5 min at the end.

5. Let rest for 15 min this will allow for perfect cuts.