Lasagna with Mushroom Ragù and Prosciutto Cotto
This 24-layered pasta masterpiece 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.