Prepare Bolognese per instructions and allow to cool to room temp.
Lasagna Noodles (70min)
Combine Semolina Flour and Hot Tap Water in a mixing bowl. Combine with a wooden spoon until no dry flour remains. Use your hands to compact the mixture and form into a ball.
Knead for 8 - 10 minutes until dough is smooth and elastic.
Wrap with plastic wrap and refrigerate for 30 minutes.
Working on a lightly floured surface, divide dough into quarters. Use the heal of your hand to flatten each quarter into a workable rectangle - about 3” x 5” while keeping the rest wrapped.
Use a pasta machine to flatten the dough progressing from level 0 to level 6. Cut the sheet of dough into segments a bit longer than the length of your lasagna pan. Set out on a lightly floured surface while you repeat with the remaining dough.
Heat milk in a small pot over medium-low heat until barely simmering - about 180°F.
In a separate pot, melt butter over medium-low heat until foamy. Whisk in flour until incorporated and blonde in color.
Whisk in about a third of the warm milk at a time until well incorporated.
Add freshly grated nutmeg, salt, and pepper. Whisk until béchamel sticks to a spoon and leaves small ribbons in the pot - like crepe batter.
Assembly + Baking (80min)
Preheat oven to 375°F.
Add a thin layer of bolognese sauce to the bottom of the lasagne pan to prevent noodles from sticking. Alternate layers of pasta, béchamel, and bolognese until you’re out of ingredients. Lasagna noodles should be well sauced so they have liquid for cooking.
Place lasagna in a preheated oven for about an hour.
Top with freshly grated Pecorino Romano and minced parsley.
Working with Noodles - This dough can be tacky once rolled out. Try to avoid letting the fresh pasta overlap or touch other pieces. An extra set of hands would be ideal while rolling it out.
Lasagna Bolognese by Eat Up! Kitchen at https://eatup.kitchen/lasagna-bolognese/