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1
Prepare Bechamel Sauce:.
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2
In a medium saucepan, heat the butter over medium-low heat until melted.
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3
Add the flour and stir until smooth.
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Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
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5
Meanwhile, heat the milk in a separate pan until just about to boil.
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6
Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth.
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Bring to a boil.
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8
Cook 10 minutes, stirring constantly, then remove from heat.
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Season with salt and nutmeg, and set aside until ready to use.
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10
Prepare filling:.
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11
In a medium skillet, cook the pancetta.
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Add garlic.
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Add wine and cook for an additional 2 minutes.
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Stir in parsley and salt and pepper.
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15
Preheat oven to 375 degrees.
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16
Butter an 18-by-13 1/2-by-3-inch baking dish.
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Spread a layer of bechamel sauce on the bottom of the dish.
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Add half the pasta to the pan.
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Top with half the remaining sauce and half the pancetta mixture.
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20
Sprinkle with half of the Parmesan and pecorino.
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Top with remaining pasta.
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Top with remaining pancetta mixture, sauce and cheeses.
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(Can be prepared one day in advance.
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Cover and refrigerate overnight.
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25
Let lasagna come to room temperature before baking.
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26
).
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Cover with foil and bake for 50 to 60 minutes.
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Remove foil and bake for 10 to 15 minutes.
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Remove from the oven.
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Let rest 10 to 15 minutes before serving.
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31
SMALLER VERSION (serves 6 to 8).
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32
Sauce:.
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4 cups bechamel sauce (see recipe).
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34
.
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35
Filling:.
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1/2 pound pancetta, diced.
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2 garlic gloves, minced.
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1/2 cup white wine.
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1/4 cup chopped parsley.
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1/2 cup grated Parmesan.
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1/2 cup grated pecorino Romano.
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Salt and pepper.
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Noodles:.
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1 pound penne, slightly undercooked and drained.
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45
Assembly.
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Follow same directions as for larger version, except use a 13-by-9-by-3-inch baking dish with nonstick cooking spray.
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47
Decrease baking time to 20 to 30 minutes, covered with foil, and an additional 10 to 15 minutes uncovered.
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48
Let rest 10 to 15 minutes before serving.
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49
Per serving based on 25: 508 cal.
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50
; 32 g pro.
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; 55 g carb.
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; 16 g fat (9 sat., 5 monounsat., 2 polyunsat.
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); 58 mg chol.
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; 847 mg sod.
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; 2 g fiber; 8 g sugar; 29 percent calories from fat.
