Ricotta and Basil Lasagna Recipe

1 lb. lasagna noodles (fresh) OR 3/4 lb. dried
1/2 cup grated Parmesan cheese
4 tbsps. Butter
1/2 cup of ricotta cheese
2 tbsps. Sifted flour
1 1/2 tbsps. Chopped fine fresh basil
White pepper & salt
2 cups of milk, warmed
A pinch of nutmeg
1 1/2 tbsps. Chopped fresh basil

Lasagna should be cooked as per instructions from its package until it has cooked through but still firm. Take them out of pot then pat dry between some dish towels. On a saucepan, melt the butter then add in the flour.

Next, add in nutmeg, pepper & salt then continue cooking it on slow heat just until the flour changes its color.

To the saucepan, gently whisk in the warmed milk just until the mixture smoothens and thickens.

Take off the heat then add in 1 tbsp. of basil, 1/4 cup of grated parmesan & all of ricotta then make sure to adjust the seasonings to your taste. Oven should then be preheated to around 400′ F.

Onto a baking dish that has been greased well or a lasagna pan, put a sheet of the pasta followed with a thin layer of the ricotta mix then sprinkle with grated parmesan & basil.

Make layers in the same order and finish lasagna with remaining sauce & grated parmesan. Cook in the oven for 20 mins. then serve while still hot.

This dish can be served as a luncheon dish or as appetizers.