1 pound dry lasagna pasta sheets
6 cups Bolognese sauce, recipe follows
3 cups Bechamel sauce, recipe follows
1 pound freshly grated mozzarella
Freshly grated Parmigiano Reggiano cheese, for sprinkling
2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1 large carrot, finely chopped
1 onion, finely chopped
1 large celery stalk, finely chopped
2 dried chili peppers, crushed
Sprig fresh rosemary
1/2 pound ground beef
1/2 pound ground pork
1 cup white wine
3 cups tomato sauce or La Salsa di 5 Minuti, recipe follows
3 basil leaves, torn
Salt
4 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 clove garlic, finely chopped
Dried chili peppers, crushed
1 (28-ounce) can peeled plum tomatoes, pureed
Salt
3 fresh basil leaves, torn
5 tablespoons butter
5 tablespoons flour
4 1/2 cups milk
Adrianewhaley
This is the best lasagna ever!! I first got the recipe about 7 or 8 years ago when David had a fantastic tv program. I miss that program. His recipes are authentic and not Americanized! Have not tried any recipe of his that have not loved. I have made this recipe many times and it is fantastic. It is labor intensive but well worth it. Family and friends go nuts. The bechamel sauce and homemade tomato sauce take the dish over the top. I really miss his program.
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