* Bring water to a boil in a stockpot. Add salt and 1 teaspoon of olive oil. Prepare a separate container of cold water.
* Cook the fresh pasta strips until al dente (firm but not too soft or overcooked). Cooking time will be less than 5 minutes.
* Remove the pasta strips drop them briefly in the cold water to stop the cooking process, and place in a colander to drain.   * After the strips are drained, place them flat on a kitchen cloth and tap them gently with the cloth to dry.
* Preheat oven  to 350 F (175 C).
* Butter a flat oven pan approximately 9 x 12 inch (22 x 30 cm) and spread over it 2 – 3 tablespoons of tomato sauce.
* Place one layer of pasta strips spread with the tomato sauce the balsamella sauce and the grated parmigiano reggiano cheese.
* Repeat the layers until all ingredients are used. Bake for about 25 – 30 minutes. Serve hot.

To taste for readiness pierce the lasagna with a fork. When ready the  lasagna will be soft.

Lasagna can be conveniently prepared in advance, refrigerated or frozen, to cook at a later time.

The quantity of fresh pasta indicated in the recipe could be excessive for this dish.

Leftovers of the flattened dough can be cut into a different shape (such as fettuccine) and used for a different preparation.

LASAGNA BOLOGNESE (Lasagna al forno)
Lasagna Bologna Style (Baked Lasagna)
serves 6

prepare “sugo di carne” (meattomato sauce)
click here for the recipe

prepare the “balsamella” (white sauce)
click here for the recipe

prepare and cut the fresh pasta  
click here for the recipe

ingredients to finish the lasagna

* salt
* 1 teaspoon extra-virgin olive oil
* 6 oz (approximately 180 gr) parmigiano reggiano, freshly grated