Thousand-layer lasagne

(Lasagne millefoglie)

Serves 6

750 ml (26 fl oz/3 cups) béchamel sauce

300 g (10½ oz) fresh egg pasta dough, rolled into sheets no thicker than 1 mm (¹/₃₂ inch)

650 g (1 lb 7 oz) bolognaise sauce

300 g (10½ oz/3 cups) freshly grated Parmigiano Reggiano cheese

freshly grated nutmeg, to taste

Preheat the oven to 180°C (350°F/Gas 4).

To make the lasagne, grease a 24 x 20 x 5 cm (9½ x 8 x 2 inch) ovenproof baking dish. Reserve 150 ml (5 fl oz) of the béchamel for the topping. Spread the base of the baking dish with some of the béchamel. Place some of the pasta sheets on the bottom of the dish, followed by a quarter of the bolognaise sauce and a quarter of the remaining béchamel sauce. Sprinkle some Parmigiano Reggiano cheese over the béchamel. Repeat three times. Spread the reserved béchamel sauce and cover with the remaining Parmigiano Reggiano cheese and nutmeg, to taste. Bake for approximately 50–60 minutes or until the cheese has turned golden brown.