Cafe Lago Lasagna

• BALSAMELLA
• 1/4 pound butter
• 1/2 cup unbleached flour King Arthur
• 4 cups cold milk
• Make roux.
• add the milk while stirring with the whisk. Cook for 15-20 minutes on low heat, stirring frequently. Add kosher salt to taste. The sauce should cool for 30 minutes.
• FILLING
• 2 1/2 pounds ricotta cheese
• 2 whole eggs and 6 egg yolks, beaten together
• Handful of chopped parsley
• 2 scant cups grated Parmesan
• 2 teaspoons salt
• Freshly ground pepper and nutmeg to taste
• Mix ingredients in large bowl and refrigerate until needed.
• TOMATO SAUCE
• 58 ounces canned whole tomatoes packed in juice
• 4 cloves peeled and split garlic
• 1 cup olive oil
• Salt and pepper to taste
• Pass tomatoes through a food mill to remove seeds. Heat oil in a non-reactive pan and add the garlic; saute until nut brown. Add tomatoes and simmer vigorously for 10 minutes. Remove garlic and spice to taste.
• Fresh Egg Pasta
• 3 cups flour
• 3 eggs
• 1/2 teaspoon salt
• 3 ounces water
• Drizzle olive oil
• Add flour, beaten eggs, oil and salt into bowl of food processor. Pulse several times. Drizzle in an ounce or 2 of water while pulsing processor until ingredients bind into small pearls of pasta.
• Remove pearls from bowl. Knead pasta for several minutes with the palm of your hand until it is as soft as a baby's bottom. Wrap in a clean dish towel.
• Roll out 4 18-inch pasta sheets until you get to the thinnest setting of your machine. Then roll out 14 10-inch sheets. (Tip: "If you can see your hand through it,

1. LASAGNA ASSEMBLY
2. 1 buttered 15-by-10-by-2-inch Pyrex baking dish
3. Preheat oven to 350 degrees.
4. Carefully place 1 18-inch pasta sheet in the boiling water, folding it in so it does not stick to itself (Tip: Viladas lowers it gently and slowly.) Boil 2 minutes. Remove from water using strainer insert, shock it in a bowl of cold water to stop further cooking, carefully lay it flat on the dish towel and pat dry with paper towels. Lay the sheet into 1 side of the Pyrex dish, letting pasta hang off either end about 2 inches, and about 1/2 inch over the side.
5. Repeat this step twice using the other 2 sheets of pasta, laying 1 sheet in the middle of the dish and the last sheet on the other side. (The middle sheet should overlap the others by an inch or 2.) You are creating the bottom and wraparound layer of the lasagna.
6. Spread a thin layer of marinara sauce over this first layer of pasta.
7. Boil 2 10-inch sheets of pasta, pat dry, and place these side by side
8. Spread half the ricotta mix evenly over the pasta layer,
9. Boil 2 more 10-inch pasta sheets, pat dry, layer
10. Cover pasta layer with half the bechamel sauce.
11. Boil 2 more 10-inch pasta sheets, pat dry, layer
12. Cover this layer with a thin layer of marinara sauce.
13. Boil 2 more 10-inch pasta sheets,
14. Layer with rest of ricotta mix.
15. Boil 2 more 10-inch pasta sheets,
16. Cover with rest of bechamel.
17. Boil 2 more 10-inch pasta sheets,
18. Cover with thin layer of marinara.
19. Top with last 2 layers of pasta sheets.
20. Fold the overhanging pasta layer over the top pasta
21. Top with 1/4-inch layer of marinara sauce and 1 more layer of pasta on top.
22. Bake for 1 hour at 350 degrees.
23. Remove from oven and let lasagna come to room temperature, or refrigerate for 3 or more hours until you are about 1 hour away from serving.
24. .Heat remaining marinara on the stovetop. Place each piece on a plate and spoon a little marinara over the top, garnish with grated Parmesan and chopped parsley.

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Taken from www.epicurious.com/recipes/member/views/cafe-lago-lasagna-52646251 (may not work)