Lasagne Alla Bolognese Al Forno

Serves: 8

Ingredients:

1 recipe Ragù alla Bolognese
1 recipe Besciamella
1 recipe Spinach Pasta Dough
6 quarts water
2 tablespoons salt
ice , (for ice bath)
2 tablespoons extra-virgin olive oil
8 ounces Parmesan Reggiano, grated

Roll the Pasta Dough: Divide the dough into 8 equal portions.
Set one piece aside and cover the remaining pieces with plastic wrap so they don’t dry out. Flatten the dough into a disc-like shape that is somewhat thicker in the middle and about 1/4″ -inch thick at the edges.
Lightly dust the dough with a bit of flour.
Adjust the rollers to the widest setting and begin to feed the dough through.
As the flattened piece of dough emerges, catch it gently so it doesn’t tear.
Then fold the dough into thirds (like an envelope), flatten it slightly again and very lightly dust it with flour to prevent it from sticking.
Repeat this process 5 times on the first setting.
Once done, set the rollers to the next-thinnest setting and repeat the folding and rolling process 6 times.
If the dough feels sticky, as you roll it, very lightly dust it with flour.
At the third setting, repeat the process only 3 times.
Now, without folding the dough, roll it once through each of the progressively-thinner settings. Do not pull the sheets of pasta out of the machine; rather, support them lightly underneath as they emerge. If the pasta sheet becomes too long to work with easily, you can cut it in half.
Then continue to roll the pieces of dough until you have reached the thinnest setting.
When finished, the pasta sheets should be very thin and smooth.
Place the sheets onto a lightly-floured surface to air dry for about 10 minutes.
Next, cut each sheet into approximately 5″ -inch squares and cover with a clean, damp cloth.
Cook the Pasta Sheets: To cook the pasta, bring 6 quarts of water to a boil and then add the salt.
Set up an ice bath next to the stovetop and add the oil to the ice bath.
Place 6 or 7 pieces of pasta into the boiling water.
Cook until tender, about 1 to 2 minutes.
Once cooked, gently lift the sheets out of the water with a spider.
Immediately plunge them into the ice bath to cool.
Separate any folded noodles, so they cool quickly and don’t stick together.
Remove the noodles from the ice bath, drain and lay flat on clean kitchen towels.
Continue to cook the remaining pasta, replenishing the ice bath with more ice as it melts.
Once all of the noodles are cooked, you are ready to begin assembling the lasagne.
Preheat your oven to 375º degrees F.
Assemble the Lasagne: Spread a layer of ragu over the bottom of the pan and top with a bit of the cheese.
Then add a layer of pasta. Add a thin layer of besciamella, spreading it out slightly.
Add another layer of ragu.
Sprinkle with the cheese and add another layer of pasta.
Continue and repeat the same process, layering the noodles, besciamella, ragu and then the cheese.
The last layer should be a layer of noodles topped with a generous coating of besciamella.
Spread the besciamella out to cover the edges so the noodles don’t dry out during baking.
Sprinkle with a bit more cheese and bake for approximately 45 minutes.
When done, the edges and top should be slightly browned and the sauces should be bubbling.
Let stand for 15 minutes before serving.