Day 59

Inspired by Gabriele Corcos - a little complicated, but so rich and delicious.
This is without a doubt, the very best lasagna we have ever tasted.

LASAGNA ALLA BOLOGNESE
Make two separate sauces:
BOLOGNESE SAUCE
First prepare a soffritto (onion mixture)
Saute in oil in a large pot until soft
1 chopped red onion
3 carrots, chopped
3 celerys, chopped
Optional:
3 bacons, chopped
or 3 oz pancetta, chopped
Place in a blender with
2 cans (28 oz) whole or chopped tomatoes
Meanwhile in same pot brown
2 pounds of ground beef, turkey, and/or pork
(drain off excess oil)
Pour in up to
1 cup red wine to deglaze
Cook till evaporated, scraping brown bits of the bottom
Return tomato mixture to pot
Season with
Garlic powder
Cayenne or red pepper flakes
Fresh parsley, chopped
Salt and pepper
Simmer on low for 2 hours
Take off heat, add 1 cup milk. Stir and let sit.
BESCIAMELLA SAUCE
This is a white sauce. I added left over ricotta and some white wine.
1/4 cup butter
1/4 cup flour
Make a roux:
Melt butter, add flour and cook till slightly brown
Add 2 cups milk to boil
Whisking constantly.
Add wine if desired and any little bits of cheese.
Season with grated nutmeg
Salt and pepper.
Simmer on low for 5 minutes.
Should be the consistency of thick cream.
ASSEMBLE:
Oil baking dish(es)
Ladle a small amount of the meat sauce on bottom.
Cover with
1 layer no-boil lasagna noodles (1 - 2 boxes)
Cover with  a layer of meat sauce (must cover noodles or they will not cook)
Ladle on some besciamella sauce
Sprinkle with grated Parmesan (and/or mix with mozzarella)
Repeat 2 or 3 times
Ending with grated cheese.
Bake about 40 minutes 375 till very hot and bubbly
Let sit at least 5 minutes before serving.
Super rich, super delizioso.
Tastes even better the next day warmed up.
Invite many friends.
Freezes well.
Ciao.