Le Lasagne Alla Toscana – a delicious recipe with pasta noodles, Bechamel Sauce, heavy Cream, Butter, flour, ground Nutmeg. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Boil lasagna noodles in salted water according to directions on package.
2
In a medium non stick pot or a double boiler,over medium heat melt butter. Stir in flour and cook for a minute. Add cream and continue stirring until thickened-DO NOT let it come to a boil. Add pinch of Nutmeg.
3
Start by adding a ladel of sugo to a large baking pan. Line the pan with a row of noodles. Add a ladel (enough sauce to cover noodles)of sugo again. Repeat with layer of noodles.Cover noodles with bechamel sauce. Repeat layers alternating sauces. On top layer of pasta ladel sugo then bechamel swirled on top. cover with fresh grated Parmesan Cheese. Bake in 350* oven covered in foil until bubbling around edges.
539
kcal
Calories
54
g
Fat
9
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: *I box lasagna pasta noodles, *Medium pot of warm Italian Sugo (recipe submitted), *Medium pot of Bechamel Sauce:, 2 cups heavy Cream, and more.
Yes, Le Lasagne Alla Toscana falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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