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Recipe Lasagne al Forno ADJUST SERVINGS Special Equipment 1 Large Dutch Oven (or Heavy-Bottomed Stock Pot) 1 8x8 inch Baking Dish Ingredients Lasagna Al Forno (Lasagna Bolognese) 1 recipe Ragu Alla Bolognese slightly or completely cooled ½ recipe Fresh Lasagna Noodles From our Homemade Semolina Pasta Dough Recipe (or 10 - 15 no-boil lasagna noodles OR dried, cooked and cooled lasagna noodles) 1 recipe Bechamel Sauce (Parmesan Besciamella) 8 ounce fresh mozzarella cheese drained and sliced ½ Cup Parmesan cheese freshly shredded or grated Ragu Alla Bolognese (Beef Bolognese) ¼ Cup olive oil ½ large yellow onion finely chopped 1 medium carrot finely chopped 1 stalk celery finely chopped 3 cloves garlic minced or grated 1 pound ground beef or veal 6 ounces tomato paste 1 small can 1 Cup dry red wine (or beef stock) (we used an inexpensive Chianti) 2 Cups whole milk 28 ounces whole peeled tomatoes 1 large can, certified San Marzano tomatoes recommended 2 bay leaves 5 - 6 sprigs fresh thyme fine kosher salt* to taste, about 2 - 3 Tablespoons Freshly-ground black pepper to taste, about ½ - 1 Tablespoon Fresh Lasagna Noodles 1 ¼ Cups semolina flour 1 ¼ Cups bread flour or all-purpose flour 1 large whole egg (about 1 ¾ ounces) room temperature 5 large egg yolks (about 6 ¾ ounces) room temperature Water as needed, about 2+ Tablespoons Bechamel Sauce (Parmesan Besciamella) 3 Tablespoons unsalted butter 3 Tablespoons all-purpose flour 2½ Cups whole milk 1½ Cups Parmesan cheese freshly grated or shredded fine kosher salt* to taste, about 1 teaspoon ½ teaspoon nutmeg freshly grated, optional Instructions Ragu Alla Bolognese (Beef Bolognese) In a large dutch oven or heavy-bottomed stock pot, heat olive oil over medium heat
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