BESCIAMELLA perfetta fatta in casa in 5 minuti

Preheat the oven to 375°F (190°C).

Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.

In a mixing bowl, combine ricotta cheese, half of the mozzarella cheese, half of the Parmesan cheese, chopped basil, salt, pepper, and nutmeg. Mix well.

Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.

Layer 3 lasagna noodles over the sauce, then spread half of the ricotta mixture over the noodles.

Add another layer of marinara sauce, followed by another 3 lasagna noodles, the remaining ricotta mixture, and another layer of marinara sauce.

Top with the final 3 lasagna noodles and pour the béchamel sauce over the top, spreading it evenly.

Sprinkle the remaining mozzarella and Parmesan cheese on top of the béchamel sauce.

Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.

Let the lasagna cool for 10 minutes before slicing and serving.

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