Kim Milan's Lasagna alla Bolognese

• 15g butter (for béchamel) + a little (for mold/surface)
• 15g flour (for béchamel)
• 100ml milk
• a little nutmeg
• Pecorino Romano cheese, to taste
• 200g spinach
• 200g flour (for pasta dough)
• 1 egg yolk
• about 500g ragù sauce
• Parmigiano Reggiano cheese, to taste
• a little salt
• a little pepper

Recipe 🍳

Cooking tips 💡

• When making béchamel sauce, sautéing a lightly colored blond roux instead of a white roux will give the sauce much deeper flavor.
• Fresh lasagna sheets must be blanched in salted water for 30 seconds before baking to completely remove the raw flour taste.
• After baking the lasagna, complete 1 full cooling cycle, then top with butter and Parmigiano cheese and reheat—this keeps the layers firm when you bite into it and improves the texture.

Recommended for 🙋

• ⭐Those who want to recreate an authentic Michelin restaurant-style Italian lasagna at home.
• ⭐Those who want to make a special dish filled with care, from fresh spinach pasta to béchamel sauce.