Lasagna Pasticciate

By á-2053

Ingredients

• 1/2 Lb. lasagna noodles
• 3 Tbs. butter
• 6 Tbs. flour
• 2 cups milk
• 1 cup heavy cream
• pinch of ground nutmeg
• 1 tsp. salt
• 2 1/2 cups ragu bolognese (without the added cream)
• 1/2 cup grated parmesan cheese

Preparation

Step 1

Cook pasta in boiling water with 1 Tbs. salt until al dente, rinse with cold water, drain and lay strips side by side on paper towels to drain.
In a heavy 2 - 3 quart saucepan, melt the butter over moderate heat and stir in the flour. Remove the pan from the heat and pour in the milk and cream all at once, beating with a wire whisk until the flour is partially dissolved. Return the pan to high heat and cook, stirring constantly with the whisk. When the sauce comes to a boil and thickens into a smooth cream, reduce the heat and simmer, still stirring, for 2 - 3 minutes. Remove from the heat and season with nutmeg and salt. Preheat the oven to 350, butter the bottom and sides of a 9 by 12 by 3 inch serving casserole or baking dish. Spread a layer of the ragu about 1/4 inch deep over the bottom of the casserole. Spread over it about 1 cup of the cream sauce. Lay one third of the lasagna on the sauce, overlapping the strips slightly. Repeat the layers twice more. Top with the rest of the ragu and cream sauce. Sprinkle with grated cheese. Bake 30 minutes, or until the sauce is bubbling hot.