1 Recipe: Bolognese Meat Sauce
Cheeses for layering:
1/2 lb of Fontina Cheese (Ask for the fontina with a soft texture -don’t purchase the aged hard fontina)
1/2 lb of Mozzarella di Bufala (pat dry with paper towels to get rid of the moisture, this gives it more flavor)
1 cup of Parmigiano Cheese ( I like Reggiano)
1 lb of Fresh Lasagna Pasta Sheets
Note: To purchase fresh Lasagna sheets you can find them in the refrigerated cheese section at the following stores: Central Market, Wholefoods, and HEB.
You can use the dried pasta but it will be thicker. I like thinner sheets. That’s why I prefer making them myself. If I am in a pinch I buy the fresh sheets located in the refrigerated section of the grocery store.
Bechamel Sauce Recipe Ingredients:
3 cups of Milk
1 Bay Leaf
1/2 cup of butter
3/4 cup of flour
1 tsp of nutmeg
salt and pepper to taste
1. Make the meat sauce and then set aside.
2. Butter a large rectangle or square shallow baking dish
3. Make the Bechamel Sauce by heating up a the milk in a sauce pan with the bay leaf. Next add the butter and continue to stir with a wire whisk. Next add the flour and continue to whisk while bringing the mixture to a boil. Once the mixture is thick like a gravy and smooth. Season with salt and pepper and 1 tsp of nutmeg.
4. Now mix in your bechamel with the meat sauce. Only mix enough of the bechamel until it becomes a light red sort of orange color.
5. Next make your egg pasta (recipe noted below) Or use 1lb of store bought fresh pasta.
6. If you are making your own egg pasta you will need to boil it in water for 1 minute (see egg pasta directions below). If you are using store bought fresh pasta you can use it directly without boiling it.
Note: Set oven to bake at 375 Degrees
Now to assemble the lasagna you will need the following ready to go: baking dish, meat sauce mixed with bechamel, Fontina Cheese, Parmigiano and Mozzarella di Bufala all sliced, and your pasta sheets.
1. Spread one large spoonful of the sauce over the bottom of the dish.
2. Arrange a layer of pasta sheets to cover the dish cutting with a knife so that it fits the space.
3. Cover with another layer of sauce then a few slices of fontina spread out and sprinkle with parmigiano.
Technique Tip: When layering only put a thin layer of the sauce. We don’t want the pasta sheets to be swimming in the sauce, just make sure they are all covered lightly.
4. Next arrange another layer of the pasta sheets and cover with a light layer of sauce. Then cover with a few slices of Mozzarella di Bufala spread out and sprinkle with parmigiano cheese.
5. Cover with another layer of pasta sheets and spread a thin layer of sauce and repeat with the fontina cheese in step 3.
6. Continue with step 3 and 4 until you are out of room or run out.
7. Make sure the very last layer is pasta sealing it all in. Sprinkle the top with parmigiano cheese.
8. Bake at 375 degrees in the oven for about 25 minutes or until the top is a nice light brown. Let it set for 5 minutes before serving. Or you can freeze it for another day.
Serve directly from the baking dish cutting into squares.
Note: You can make this lasagna ahead of time and freeze it. I’ve made several trays at one time and used them throughout the month for gatherings and dinner parties.