LASAGNA ALLA BOLOGNESE

10 CUPS BOLOGNESE SAUCE 

(SEE SEPARATE RECIPE)

9 OZ. LASAGNA NOODLES - COOKED

5 CUPS BECHAMEL SAUCE

(SEE SEPARATE RECIPE)

1 CUP FINELY GRATED PARMIGIANO REGGIANO CHEESE

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HEAT OVEN TO 375 DEGREES 

IN 13" X 9" BAKING DISH PUT 2 CUPS BOLOGNESE SAUCE IN THE BOTTOM OF DISH

CONSTRUCT LASAGNA BY LAYERING PASTA OVER SAUCE, ADD ANOTHER 2 CUPS BOLOGNESE AND SPREAD EVENLY ACROSS PASTA.

COVER WITH 1 ½ CUPS BECHAMEL SAUCE AND TOP WITH 1/4 CUP GRATED PARMIGIANO CHEESE.

PLACE NEXT LAYER OF PASTA PERPENDICULAR TO DIRECTION OF FIRST PASTA LAYER AND CONTINUE SAME PROCESS OF LAYERING SAUCES, PASTA AND CHEESE.  FINAL LAYER SHOULD BE PARMIGIANO.

COVER DISH TIGHTLY WITH ALUMINUM FOIL.  PLACE ON CENTER RACK IN OVEN AND BAKE 30 MINUTES, OR UNTIL DISH IS BUBBLING. 

REMOVE FOIL AND CONTINUE BAKING UNTIL EDGES ARE BROWN.

ALLOW TO STAND FOR 20 MINUTES TO SET BEFORE SLICING AND SERVING.

DRIZZLE EACH SERVING WITH EXTRA VIRGIN OLIVE OIL.

ALTERNATE METHOD 

IF USING HOMEMADE FRESH PASTA, CUT THE SHEETS OF PASTA TO FIT THE EXACT SIZE OF YOUR BAKING DISH.  THIS IS FASTER AND THERE IS NO NEED TO RUN PERPENDICULAR  STRIPS OF INDIVIDUAL PASTA NOODLES.

ALSO, YOU CAN FOLD YOUR BOLOGNESE SAUCE AND YOUR BECHAMEL SAUCE TOGETHER AND USE COMBINED SAUCES IN LAYERING.

BAKING TIME IS THE SAME.