TRADITIONAL
LASAGNA BOLOGNESE
The king of meat sauces deserves the mother of all pasta
dishes, and this is it. You start with the Bolognese sauce,
then layer it with creamy nutmeg-scented besciamella
(that’s Italian for béchamel, which is French for “white
sauce”) between layers of fresh pasta tinted green with
spinach. Mine isn’t exactly traditional, as I left out the
spinach and also sneaked a bit of mozzarella into the
besciamella.