Yellow Bolognese Lasagna (or Golden Drop Lasagna)

Prepare a ragù classic Bolognese and perfume it with the bay leaves. During cooking, first add the sweetbreads cut into chunks; after 15 minutes add the chicken livers chicken and let it cook for another 15 minutes. Complete when the ragù it is dense, well-blended and aromatic.

Quickly wash the porcini mushrooms, dry them carefully and slice them. Brown them in a skillet with hot oil and finely chopped garlic, stirring until tender and fragrant. Once cooked, season with salt to taste and pepper and add the chopped parsley, letting any excess water evaporate.

Knead the 00 flour with the eggs until you get a mixture homogeneous and compact. Roll out the pasta sheet Roll out the dough thinly enough and cut out rectangles of about 10-15 centimeters (5.91 in). The dough is ready when the surface appears smooth and the thickness is uniform.

Bring to a boil Bring plenty of salted water to a boil and add a little olive oil. Boil the puff pastry rectangles one or two at a time, keeping them al denteDrain them as they are cooked and arrange them on a clean kitchen towel clean, well separated, so as to dry them without breaking them.

Carefully butter a baking dish Bake the pastry, distributing the butter evenly into the corners. Spread the first layer of puff pastry on the bottom, slightly overlapping the rectangles if necessary. The base should be even, with no noticeable gaps.

Cover the pastry with a thin layer of heavy cream, then distribute the ragù and a part of the Parmigiano Reggiano. Form a second layer with heavy cream, sautéed mushrooms and Parmigiano Reggiano. Repeat with a third layer of heavy cream, ragù And Parmigiano Reggiano, then with a quarter of heavy cream, mushrooms and Parmigiano Reggiano.

Close the preparation with the last layer of puff pastry. Spread a thin layer of heavy cream and abundant Parmigiano Reggiano grated, to ensure even coverage and a golden brown gratin. The surface should be completely coated, with no dry spots.

Cover the baking dish with a sheet of parchment paper and cook in preheated oven Bake at 180°C (356°F) for about 30 minutes. Remove the paper and continue baking for another 10 minutes, until the surface is golden and slightly crispy.

Let the lasagna rest for 10 minutes outside the oven, so the layers can settle and the cut is cleaner. Divide the lasagna into squares with a sharp knife and serve while still hot, with the filling evenly distributed.