Lasagna Bolognese

foodnetwork.com

Candiss O'Reilly

Cook: 4 hr 10 min

subheading: For the Ragu:

1 cup dried porcini mushrooms

10 ounces white button mushrooms

2 carrots, cut into 4 pieces

2 stalks celery, cut into 4 pieces

2 cloves garlic

1 cup fresh parsley

1 6-ounce piece prosciutto, cut into 1-inch pieces

1 tablespoon extra-virgin olive oil

1 pound ground beef chuck

1 pound ground pork

2 cups dry white wine

4 tablespoons unsalted butter

1 large onion, chopped

1 teaspoon chopped fresh rosemary

2 bay leaves

Kosher salt

5 tablespoons tomato paste

½ cup cognac or brandy

1 28-ounce can whole San Marzano tomatoes

subheading: For the Bechamel:

12 tablespoons unsalted butter

½ cup plus 1 tablespoon all-purpose flour

1 ½ teaspoons grated nutmeg

Kosher salt and freshly ground pepper

6 cups whole milk

subheading: For the Lasagna:

Kosher salt

1 ½ pounds fresh lasagna sheets

2 tablespoons unsalted butter, softened

¾ pound parmesan, grated (2 to 3 cups)

1 pound fresh mozzarella or fontina, grated (4 to 5 cups)

Make the ragu: Soak the porcini mushrooms in 2 cups hot water until soft, about 30 minutes. Drain the porcini, reserving the liquid.

Directions at foodnetwork.com

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