Prepare Bolognese. This
may be done one or two days ahead. Make a large batch - this freezes well.
butter in a saucepan. When melted, stir in flour, using a whisk. Cook
until it begins to bubble, but do not let brown. Add milk gradually, whisking
constantly so lumps don't form. Cook over low heat until sauce is thick.
When sauce clings to back of wooden spoon or prongs of whisk, it is thick
Cook lasagna in abundant
boiling water. When not quite al dente, stop cooking, drain and lay each
noodle on a damp towel in preparation for assembling.
Preheat oven 400°F.
Using a baking dish about
2 inches deep, butter bottom of dish. Line with layer of lasagna. Cover
with a thick layer of meat sauce, a little béchamel and some grated
parmigiano cheese. Repeat layers in same order. Spread last layer with
bechamel and dot with butter.
Bake in preheated 400°F
oven for 20 - 30 minutes or until very browned. Let rest for 10 minutes
Serves: 6 - 8
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macaroni and cheese history of pasta
Green lasagna noodles
can be used in this dish as well as the white noodles. In Italian
cuisine, it is important to eat and cook according to one's taste.