Summer is for eating light and grilling everything. However, once the leaves begin to turn color and scatter, we break out the slow cooker, baked recipes and enjoy our Nonna recipes that keep us sated and warm, inside and out.
Preheat oven to 350 degrees.
Make Bolognese sauce (without ricotta cheese garnish) and besiciamella.
To make besciamella sauce, in a large pot, melt butter. Add flour and whisk until a light brown roux forms.
Slowly add warmed milk, whisking constantly until a thick sauce is created. It should coat the back of a spoon.
Add 1 cup freshly grated parmigiano reggiano cheese.
Add the besciamella to the Bolognese sauce and mix gently to combine the two.
In a large lasagna pan (9x13 works best) add a layer of your sauce. Place three lasagna sheets down.
Cover layers with more meat sauce and continue this process until all the sheets are used.
Top layer should be a thick layer of sauce and then grate additional parmigiano on top. Cover with foil.
Bake for 30 minutes
After 30 minutes you can add fresh mozzarella and place under the broiler for another 5 minutes or just sprinkle a bit more parmigiano on top and serve. I prefer the latter.
Buon Appetito!
