Lasagna Bolognesi (Emilia-Romagna)

Pasta

Ingredients

Egg pasta - 6 recipes

Salt

Bolognese Meat Sauce - 1 recipe

Butter - 6 tbsps

Garlic - 1 clove

Dried mushrooms, soaked - 1 1/2 oz

Parsley, finely choppee - 2-3 sprigs

Milk - 1 1/4 cups

Grated parmesan cheese - 1 cup

Bechamel Sauce:

Butter - 6 tbsps

All purpose flour - 6 tbsps

Salt - 1 tsp

Hot milk - 6 cups

Prepare lasagne noodles as directed. Cook them in boiling salted water and drain thoroughly. Make a thin bechamel sauce. Prepare the bolognese meat sauce.

Heat 2 tbsps of butter in a pan and gently fry the garlic clove until golden brown. Discard the garlic. Drain and dry the mushrooms and chop them roughly. Add them to the pan together with parsley, milk and a pinch of salt and simmer gently for 15 minutes.

Grease a deep round baking dish about 9 inches in diameter with butter. Cover the bottom with a layer of lasagne, spread it thinly with bechamel sauce and bolognese meat sauce and sprinkle with a tbsp of grated parmesan. Continue until all of the ingredients are used up, substituting the mushroom mixture for 2-3 layers of meat sauce. The top layer should be one of lasagne sprinkled with grated cheese and dotted with the remaining butter.

Bake in a moderate oven (375F) for 1 hour, or until a light golden crust has formed on top. Serve straight from the oven. 

Serves 6-8