Quantities, you wonder?
Here we were making several pans of Lasagna for a family reunion (about 20 people), and consequently had more Bolognese sauce and béchamel sauce than you will likely need.
To serve six to eight, you'll need:
- Sugo alla Bolognese made with 2 pounds (1 k) of ground beef (see the text recipe or the illustrated recipe for sugo alla Bolognese for instructions, adjusting proportions accordingly and omitting the ossibuchi (veal shanks) if you choose the illustrated recipe)
- 3 cups (750 ml) béchamel sauce
- 2 tablespoons oil
- 2 cups (100 g) freshly grated Parmigiano
- 1/2 cup (50 g) unsalted butter
- 1 1/8 pounds (500 g) dry sheets of pasta, or about 1 1/3 pounds (600 g) fresh pasta
- 2 tablespoons salt
- A 10 by 13 by 3-inch (26 by 32 by 7 cm) pan


