Graziella Marcelloni, Bovara di Trevi, Perugia
(Yield: 6 servings)
2 pounds lasagna noodles
1 tablespoon extra-virgin olive oil
4 cups besciamella sauce (as per instructions on page
306) with 1 tablespoon tomato sauce
4 cups meat sauce (your favourite recipe)
¼ pound each Parmigiano-Reggiano and Romano
cheeses (mixed)
1½ pounds Mozzarella (grated)
1. In large pot of salted boiling water, add 1 tablespoon of olive oil. Cook lasagna noodles for approx. 4 to 5 minutes.
2.Drain and run cold water over noodles to stop cooking process. Place in bowl, drizzle with olive oil and toss.
3.Line bottom of 9x12 baking dish with thin layer of meat sauce.
4.Place layer of lasagna noodles on bottom of dish. Add layer of meat sauce, layer of mixed Parmigiano and Romano, and a good sprinkle of Mozzarella. Finish with layer of besciamella sauce. Repeat process until all ingredients have been used. The last layer should be that of besciamella, with meat sauce on top.
5.Bake covered in aluminum foil in oven preheated to 350°F for 2 hours. In final 10 minutes, remove foil and broil until top is light golden.