Directions: |
Directions:( 10 Min.) Make pasta.
(30 Min) . Wrap dough in plastic wrap; let rest for 30 mins.
(15 Min.) Boil water for pasta.
Warm 2 c milk and let it steep with garlic and bay leaf for 30 mins.
Divide dough into 5 pieces; cover all but 1 piece with a towel. Roll pasta to second thinnest setting. Cut in half crosswise and transfer to a parchment paper-lined sheet tray; dust lightly with flour. Repeat with remaining dough pieces, layering sheets between pieces of floured parchment paper. Should yield 10 sheets.
(15 Min.) Add roughly a quarter of the pasta sheets, stir gently, and cook until just al dente, 2-3 mins. Using slotted spoon, remove pasta sheets and lay flat on damp towel without overlapping; cover with another damp towel. Repeat with remaining pasta.
(15 Min.) Preheat oven to 450 degrees.
Make besciamella sauce: Heat 3 T butter in a saucepan over MED-LOW heat.
Whisk in 3 T flour and cook, whisking constantly, until it begins to bubble, about 3 mins. While whisking, add 2 c milk in a steady stream. Bring to a simmer and cook, whisking occasionally, until sauce thickens, 10-15 mins. Season generously with salt and pepper and set aside.
(15 Min.) Assemble lasagna:
Line bottom of baking pan with olive oil.
2 sheets pasta (cut to fit), 1 c ragu, 1⁄4 c besciamella, 1⁄4 c parm, 1⁄4 c mozzarella 2 sheets pasta (cut to fit), 1 c ragu, 1⁄4 c besciamella, 1⁄4 c parm, 1⁄4 c mozzarella 2 sheets pasta (cut to fit), 1 c ragu, 1⁄4 c besciamella, 1⁄4 c parm, 1⁄4 c mozzarella 2 sheets pasta (cut to fit), 1 c ragu, 1⁄4 c besciamella, 1⁄4 c parm, 1⁄4 c mozzarella 2 sheets pasta (untrimmed), rest of besciamella and cheese.
Dot with 2 T butter.
(30 Min.) Bake for 15 mins.
Reduce heat to 350 degrees.
Continue baking until bubbly, 15-20 mins more. Let cool slightly before serving. |
Personal
Notes: |
Personal
Notes: The attached recipe is a bit labor intensive but Joe's a crazy Italian who loves to cook so this would be a worthy challenge to slave in the kitchen all day for. I've made it with pasta noodles made from scratch (which the recipe loosely includes in the chronology of instructions) and with dry lasagna noodles from the supermarket. Depending on what pasta you use, it will range from 4-8 hrs of active time in the kitchen. If you feed it to a ravenous group of 6, it'll be gone in 30 mins. The work to rewards ratio (8hrs vs 30mins) is clearly not in the favor of the cook but the memories you've made with the friends you've fed will be priceless.
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