Lasagna with Mushroom Ragù and Prosciutto Cotto
这是马萨诸塞州格洛斯特的一家面食商店的厨师兼Pastaio的厨师兼所有者Danielle Glantz的24层意大利面杰作。蘑菇ragùmade with both dried and fresh mushrooms; a creamy,注入洋葱的贝切梅尔; and salty slices of prosciutto cotto, layered between意大利面的手工片. "The pasta sheets are like silk—it's something special to share with the people you care about most," says Glantz, who likes to spread this project recipe out rather than making everything at once. "I suggest spacing out the recipe over a couple days. Make the ragù, then make the béchamel, and the morning of, make the pasta." When rolling out the pasta, be sure to use flour very sparingly. If you use too much it can dry the dough out very quickly, and the dough will become very hard to work with. Be sure to let the lasagna rest for 30 minutes before cutting into it. The ragù and the béchamel can be made up to 3 days ahead, and the pasta can be made 1 day ahead.
