Classic Baked Lasagna Bolognese (Lasagne Alla Bolognese)

seriouseats.com

Mark Oberemk

4 tablespoons unsalted butter (2 ounces; 60g), plus more for greasing baking dish

4 tablespoons all-purpose flour (1.25 ounces; 35g)

3 cups (700ml) whole milk

Kosher salt and freshly ground black pepper

Pinch freshly grated nutmeg

2 pounds (900g) fresh homemade plain egg or spinach pasta or store-bought fresh lasagna noodles, or 2 (450g) boxes dry lasagna noodles (see note)

Vegetable oil, for greasing pasta

1 ½ quarts (1.5L) warm ragù bolognese (choose either this classic slow-cooked version, this extra-rich oven-baked version, or this pressure-cooker version)

3 ounces (85g) Parmigiano-Reggiano cheese

Directions at seriouseats.com

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