Ingredients
- 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
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