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Ingredients
US|METRIC
4 SERVINGS
- 1 meat sauce (Recipe of Bolognese)
- cheeses (for layering the baked lasagna:)
- 1/2 lb. fontina cheese (Ask for the fontina with a soft texture -don’t purchase the aged hard fontina)
- 1/2 lb. mozzarella (di Bufala, pat dry with paper towels to get rid of the moisture, this gives it more flavor)
- 1 cup cheese (Parmigiano, I like Reggiano)
- 1 lb. pasta sheets (Fresh Lasagna, or 1 Recipe, see below of Egg Pasta Sheets made by hand, I use a pasta machine)
- 3 cups milk
- 1 bay leaf
- 1/2 cup butter
- 3/4 cup flour
- 1 tsp. nutmeg
- salt
- pepper
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