. 1 liter of whole milk

. 75 g of butter

. 75 g of all purpose flour

. salt and nutmeg as desired

In a large saucepan, boil the milk. In another saucepan heat the butter, add the sifted flour and mix well and cook for a couple of minutes. Add the hot milk, remove from the heat, stir quickly to dissolve the flour and prevent lumps and return to fire and cook until begins to boil. Remove from heat, add salt and nutmeg.

I used the Barilla precooked lasagna, but if you have the option of using fresh lasagna is even better … one day I’ll try to make fresh pasta … I promise …

In a baking dish that can go in the oven pour a little tomato sauce,a layer of pasta, a ladle of white sauce and 4 tablespoons of ragu sauce.Cover the dough. Add grated parmesan or grana padano. Make 4 layers and on the last put a little ragu sauce and a little more white sauce and cover with lots of Parmesan. (when it goes in the oven will form a nice golden crust). The lasagna is better if prepared the daybefore.

Preheat oven to 200 ° C. Cover the pan with aluminum foil and put it in the oven for about 20 minutes. Remove the foil and let it brown (preferably under the grill) for another 5 minutes until the crust is formed. Remove from oven and let rest a few minutes before serving … A friend of mine told me that his brother would eat an entire pan of these …: P