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1
For the Bolognese sauce, set up your food processor and get the garlic, onion, celery and carrot into its bowl.
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2
Puree completely.
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3
Set aside.
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4
Get some cheesecloth out.
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5
Lay out rosemary, thyme, Parmesan rind and peppercorns on it and gather it up into a tight parcel.
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6
Tie it tightly with kitchen twine to keep it together.
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Set aside.
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8
Heat olive oil in a large Dutch oven over medium high heat.
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9
Brown the meatloaf mixture in it while you break it up, then add mushrooms and pureed aromatics.
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10
Let them soften for a couple of minutes.
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11
Season with a pinch of salt.
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12
Then pour in wine, Worcestershire and crushed tomatoes.
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13
Submerge the cheesecloth parcel in the sauce.
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14
Bring it to a low boil, then reduce it to a simmer to cook for 2 hours.
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15
While the sauce cooks, make the pasta dough.
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16
Pour flour onto a work surface and create a well in the center.
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17
Fill the well with eggs and truffle salt.
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18
Beat eggs with a fork while slowly incorporating the flour until it starts to form a dough.
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19
With clean hands, bring it together into a ball of dough and knead for 23 minutes.
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20
It will become really springy and fight back.
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21
Thats when it is done.
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22
Wrap it in plastic and set it aside to rest for 30 minutes.
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23
While the dough rests, make the bechamel sauce.
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24
Combine butter and flour in a saucepan and heat it over medium high heat.
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25
As it starts to cook, whisk it together until it is smooth and thick.
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26
While still whisking, slowly pour in the milk.
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27
Then add the nutmeg and truffle salt.
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28
Let the sauce gently bubble for 1015 minutes, whisking it occasionally to keep it smooth.
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29
When it is done, take it off of the heat and set it aside covered in the refrigerator until you need it for assembly.
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30
Get a large pot of water on the stove and bring it to a boil.
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31
The pasta dough should be just about ready by this point and ready to roll out.
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32
Cut the ball of dough into quarters.
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33
Take the first quarter and roll it out enough to be able to fit through a pasta roller.
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34
Roll out that quarter in a pasta roller until it is thin enough to almost see your hand through it.
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35
It will be extremely long.
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36
Cut it into four equal pieces and trim any scraggly ends away.
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37
They should be just the perfect size to fit the width of a 9 x 13 pan.
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38
Repeat this process with the remaining dough.
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39
You should have 16 lasagna noodles total.
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40
Boil the noodles for just 30 seconds to a minute.
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41
Drain, then use clean oven mitts to lay them out right away so that they dont stick together.
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42
(You will probably only need 12 of the noodles, but I built in a buffer in case any of them stuck together or ripped too much.
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43
I tossed the remaining 4 noodles with pesto sauce and cherry tomatoes for a light lunch!)
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44
Time to assemble the lasagna!
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45
Lightly grease the bottom of a 9 x 13 pan with a spoonful of the Bolognese sauce.
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46
Then lay out 4 of the noodles across the bottom.
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47
Spread half of the Bolognese sauce across the noodles, followed by half of the bechamel sauce.
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48
Then sprinkle a 1/2 cup of the grated Parmesan over it.
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49
Finish the layer by laying out 8 slices of the mozzarella.
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50
Repeat the process for the next layer.
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51
Finish with a top layer of noodles, a last sprinkling of Parmesan and 8 more slices of mozzarella.
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52
At this point, cover the baking dish with aluminum foil and refrigerate the lasagna overnight.
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53
It can also be frozen for weeks!
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54
When you are ready to bake the lasagna, preheat the oven to 350 degrees F. Bake the lasagna covered for 40 minutes.
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55
Uncover it and bake it for another 10 minutes.
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56
Take it out and let it set for a couple of minutes.
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57
Sprinkle the chopped rosemary on top for garnish.
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58
Then cut and serve immediately with crusty bread!
