Cook the pasta in plenty of boiling salted water (4¼ cups of water and a heaping teaspoon of salt for every 4 oz of pasta), following the package directions (taste about 2 minutes early), until al dente.
⚙ Cooking in salted waterStovePot
💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
2
Reserve cup of the cooking water before draining.
⚙ Saving the cooking waterLadleorMeasuring cup
💡The cooking water is starchy: a spoonful or two binds the sauce to the pasta or the gnocchi and makes it glossy.
3
Drain.
Colander
For the Béchamel
4
Melt the butter in a pot over medium heat, add the flour and stir 1–2 minutes, until a smooth roux forms and starts to bubble.
StovePot
5
Gradually add the milk, whisking constantly, and cook 5–8 minutes, until the sauce is thick and coats the back of a spoon.
StoveWhisk
💡Add the milk slowly, whisking constantly, so no lumps form. For lasagna, the common ratio is about 7 g flour per 100 ml milk (4 tablespoons flour to 2 cups): more flour gives a thick béchamel, for moussaka; less flour gives a soft béchamel, for a sauce.
6
Season with salt and Nutmeg.
To assemble
7
Toss the pasta in the sauce with the pepper and with half of the cheese.
8
Transfer to a baking dish, sprinkle the rest of the cheese and the Parmesan on top and bake in a preheated 190°C (375°F) oven 25–30 minutes, until the topping is golden.
Baking panOven
646calories
26 gprotein
73 gcarbs
26 gfat
● protein 17%● carbs 46%● fat 37%
Per serving (272 g), of 4 servings
For the Cooked pasta · For the Béchamel · To assemble ·
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⚖ About the ingredients
Pasta: measured in pieces: one ≈ 20 g · 371 kcal per 100 g · More about Pasta →
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
Whisk· Also works: Hand mixer (None)· 💡 Workaround, changes the dish: Fork (Beat with a fork, less air)
Ladle or Measuring cup· one of them
By the steps, as the recipe is built now: another version or addition can change the list.
