Costa D’oro Veal Lasagne

To prepare the Lasagna Sheets, put all ingredients in a bowl and knead to form a smooth dough. Add more water, a little at a time, if the dough is too dry. When smooth, cover with plastic and let rest for 30 minutes. After rest, roll thin sheets with a pasta machine, about 4 inches wide. Blanch sheets in boiling water, then pass through ice bath, drain and dry well. Cover with a cloth until ready to use.

To prepare Veal Ragu, soak dried mushrooms and raisins in separate bowls of warm water. Combine carrots, celery, shallots, pancetta and olive oil in sauté pan. Cook over medium heat, stirring frequently until vegetables begin to brown. Drain porcini and dice; add to pan along with veal. Cook, breaking up meat, until browned, five to seven minutes. Add Chardonnay and a splash of chicken stock, a pinch of sage and thyme; simmer until meat is tender and sauce is thickened. Drain raisins, add to sauce along with pine nuts; season to taste with salt and pepper. Set sauce aside while preparing béchamel.

To prepare Béchamel Sauce, heat milk in medium sauce pan. Melt butter in separate saucepan. Whisk in flour and cook for one minute to create a roux. Whisk in steaming milk; cook and whisk until sauce boils and thickens. Whisk in grated Dry Jack cheese and season to taste with salt and pepper.

To assemble Lasagne, use either 4-inch ramekins or 9x7-inch pan. Cut pasta sheets to fit pan. Place one layer pasta in pan and top with Béchamel Sauce. Place second layer of pasta and top with Crescenza cheese. Place third layer of pasta and top with Veal Ragu. Place fourth layer of pasta and top with Bechamel Sauce and Dry Jack cheese. Bake at 375°F for about 30 minutes.

PER ORDER: Makes 4 servings

Recipe courtesy of Ismaele Romano, Via Focaccia, Las Vegas, Nev.