Lasagna without Ricotta is made with an Asiago cheese sauce instead of ricotta cheese. This lasagna is full of robust Italian flavor and will leave your guests asking for leftovers!
Butter | Flour | Milk Half and Half | Nutmeg Asiago Cheese | Salt Pepper | Bolognese Sauce Lasagna Noodles Parmesan Cheese Mozzarella Cheese
Soak the lasagna noodles in hot water for 30 minutes. To make the béchamel sauce melt some butter in a skillet over medium-high heat and whisk in the flour. Cook for another two minutes.
Whisk in milk and half and half for 8 minutes until it thickens. Remove pot from heat and stir in nutmeg, salt, and pepper. Then stir in the cheese until the sauce is smooth. Set the sauce aside.
Layer the Bolognese sauce, noodles, parmesan cheese and the béchamel sauce in a pan. Continue layering and end with bolognese topped with mozzarella and Parmesan.
Bake at 350° for 40 minutes. Remove the lasagna from the oven and let it rest. Enjoy!
"Absolutely delicious! The whole family loved it!"