- One batch of tomato sauce.
- One batch of besciamella.
- Two pounds of mozarella, cut into 0.25 inch thick slabs or rounds.
- A pound of goat cheese, crumbled in chunks no larger than grape-sized.
- A box of lasagne noodles (non-curly edges would be best).
- A half-pound of Parmagiano Reggiano, grated coarsely.
- A quarter-pound of Pecorino Romano or Fulvi Romano, grated coarsely.
- A deep pan to bake the lasagne in.
- Set oven to 375.
- Oil or butter the deep pan, all the way up the sides.
- Put down a layer of red sauce.
- Top that with a Jackson Pollock-style slathering of Besciamella.
- Top that with slabs of mozarella (leave plenty of space between them).
- Top that with a scattering of goat cheese.
- Top that with a layer of noodles straight from the box.
- You can break them into shapes to tessallate properly.
- The noodles do not have to be boiled. In fact, raw is best. They will cook in the lasagne juice.
- Repeat the process for each layer until you reach the top of the pan.
- Atop the last layer, spread the Parmigiano Reggiano and the Pecorino / Fulvi Romano.
- Use Marcella Hazan's Bolognese sauce. It's superb.
- Use Mario Batali's Besciamella sauce.