Lasagna with Bechamel and Bolognese sauces

I made the bolognese sauce a day before I assembled the lasagna. First I had to make the bechamel. David Rocco’s bechamel was very thin and I am not sure I took the time to make it correctly. Here is the recipe for the bechamel and then the assembly of the lasagna follows:

Salsa Besciamella From David Rocco’s La Dolce Vita

4T. Butter

4 cups Milk

4T. all purpose flour.

Get out two pots and place them over medium heat. In one pot melt the butter, in the other, warm up the milk. Be careful not to brown the butter. Once it’s melted, remove it from the heat and start whisking in your flour a little at a time. Keep going until it’s all incorporated. Just before the milk reaches a boiling point, remove it from the heat. Add a few ladlefuls of milk to the pot with the flour and butter. Put the flour mixture back on the burner and start whisking. When the milk is absorbed, add some more, a little at a time and stir, stir until you have used up the milk. Keep whisking until you get a creamy, velvety consistency.

Lasagna Assembly

6 cups of bolognese

1 # dry lasagna noodles

3 cups bechamel sauce

3 cups shredded mozzarella

fresh parmesan for sprinkling

Spread a bit of the bolognese in the bottom of your lasagna pan. Cover that with a layer of uncooked lasagna sheets, then a good amount of bolognese. Drizzle some bechamel sauce on top and sprinkle with some mozzarella. You are going to make 3 or 4 layers in the same order-pasta, bolognese, bechamel and mozzarella. Use a generous amount of bolognese as the liquid is going to cook the raw pasta. Your final layer should be pasta with bolognese sauce and then sprinkled with Parmesan cheese. Bake at 375 for 40 or until golden on top. Let it rest for 10 minutes-it tastes better when it cools down a bit.

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