I've made fresh pasta a dozen times or so and want to try a lasagna with fresh pasta this time. I'm going to make a bolognese one with bechamel sauce like the one in this recipe. http://www.seriouseats.com/recipes/20...
I'm not thrilled about their bolognese sauce recipe there (seriously fish sauce?) so I'll probably make something simpler and more traditional like a variation of hazan's. I've made Anne burrell's before and it was fine except way too much salt if you follow her video where she throws fistfulls in. But I digress.
My main question about the bolognese is can you make it ahead of time like the day before? It takes a while so I'd prefer to do it on a Friday night and then make the lasagna noodles and assemble on Saturday. But will the sauce be ok? I've heard with the super high fat content of this sauce it doesn't always reheat well. Obviously I will reheat it before assembling my lasagna. If I do reheat must it be simmered or is microwave acceptable?
Also for bolognese is it acceptable to use ground nutmeg instead of fresh grated, or can I just omit altogether? It's not a spice I ever use for anything else and will probably just go bad sitting in my pantry.
My other question is with fresh pasta sheets I am making do I need to boil them at all or just use them uncooked in the lasagna? I have seen many posts on this taking both sides. My main concern with bolognese lasagna is that the sauce isn't as saucy as like a tomato or marinara so I'm worried the noodles may absorb too much moisture and turn the whole thing gummy. But it would be a huge time saver to not have to boil all those noodles, rinse them and lay all over my counter to dry. I usually flour the heck out of my noodles to keep from sticking in little piles before cooking. If I do that but don't pre cook them would I need to rinse the flour off or something before assembly?