This 24-layered pasta dish from Danielle Glantz, chef and owner of Pastaio Via Corta, a pasta shop in Gloucester, Massachusetts, consists of a hearty mushroom ragù made with both dried and fresh mushrooms; a creamy, onion-infused béchamel; and salty slices of prosciutto cotto, layered between handmade sheets of pasta. "The pasta sheets are like silk—it's something special to share with the people you care about most," says Glantz, who likes to spread this project recipe out rather than making everything at once. "I suggest spacing out the recipe over a couple days. Make the ragù, then make the béchamel, and the morning of, make the pasta." When rolling out the pasta, be sure to use flour very sparingly. If you use too much it can dry the dough out very quickly, and the dough will become very hard to work with. Be sure to let the lasagna rest for 30 minutes before cutting into it. The ragù and the béchamel can be made up to 3 days ahead, and the pasta can be made 1 day ahead.

Ingredients

Sfoglia or 1 1/2 pounds dried lasagna sheets

Unsalted butter, for greasing

Onion Béchamel warmed

Mushroom Ragù

5 ½ ounces Parmesan cheese, grated (about 2 cups)

1 pound prosciutto cotto, thinly sliced

14 ounces fontina cheese, grated (about 4 cups)

Recipe Directions

Bring a large pot of salted water to a boilover high. Fill a large bowl with ice water; place clean kitchen towels on work surface. Hold each pasta sheet at 1 end with both hands, and slowly lower into boiling water. Repeat with 4 pasta sheets; cook, stirring gently, until al dente, about 30 seconds. (If using dried pasta, cook according to package directions for al dente.) Remove from water using a spider or kitchen tongs, and submerge in ice water 30 seconds. Remove from ice water, and lay flat on kitchen towels. (Do not stack.) Smooth out pasta using your hands. Repeat with remaining pasta sheets.

Preheat oven to 375°F. Grease inside of a deep 13- x 9-inch baking dish with butter. Spread 3/4 cup béchamel on bottom of prepared dish.

Top with 2 pasta sheets, covering bottom of dish completely, pushing any overlap up sides. Spread with 1 cup béchamel; top with 1 2/3 cups ragù. Sprinkle with 1/3 cup grated Parmesan. Top with 2 pasta sheets. Spread with 1 cup béchamel. Top evenly with half of prosciutto. Sprinkle with 1 1/3 cups fontina and 1/3 cup grated Parmesan.

Top with 2 pasta sheets. Spread with 1 cup béchamel; top with 1 2/3 cups ragù. Sprinkle with 1/3 cup grated Parmesan. Top with 2 pasta sheets. Spread with 1 cup béchamel. Top with remaining prosciutto. Sprinkle with 1 1/3 cups fontina and 1/3 cup grated Parmesan. Top with 2 pasta sheets. Spread with 1 cup béchamel; top with 1 2/3 cups ragù. Sprinkle with 1/3 cup grated Parmesan. Top with 2 pasta sheets. Spread with remaining béchamel, and sprinkle with remaining fontina and remaining Parmesan.

Cover lasagna with aluminum foil. Bake on a rimmed baking sheet on middle rack in preheated oven 55 minutes. Remove foil; bake until top is golden brown, about 35 minutes. Remove from oven; let rest at least 30 minutes before serving.

Make ahead

Ragù and béchamel can be made up to 3 days ahead

Suggested Pairing

Full-bodied Italian red: Tedeschi Capitel San Rocco Valpolicella Ripasso