"If made by the recipe with good-quality ingedients, this dip costs about $50, FYI. Surely you CAN do it cheaper by omitting proscuitto, getting lower-quality ingr., but it WILL alter the end result, which is actually DELICIOUS as written. What I will do differently next time is rather than alter it, I will halve or 1/4 it because it makes A TON. OK, apx 2 pounds, but that's A LOT-- that breadbowl pictured holds maybe 1/4 of the full recipe amt. Thankfully, I didn't add the let, tom, pep'cini to the big bowl, but rather as I "decanted" so we were using the seasoned meat/cheese/mayo for DAYS in eggs for breakfast, pasta salad, warmed on crostinis... for DAYS. Still have some in the freezer even...

"PERFECTO in Lasagne with Bolognese! Thanks to the reviewer who suggested adding a head of roasted garlic, I tried it before and after doing so and liked it MUCH better with (good thing cause you can't REMOVE garlic!) and added fresh cracked tri-color pepper. Oh, and cut salt in half and used salted butter. I didn't think I liked Beschamel that much, and I am a self-professed sauce junkie, but I think I just hadn't had a good one yet. THANKS Mario Batali, for showing me the splendor and glory that is this mother (of a) sauce and it's incredible application in Lasagne!

"Oh... Mah... Goodness! This recipe makes me want to scream from the rooftops, "You all are doing it wrong! It's Beschamel you want, NOT Ricotta! You don't even know!" HIGHLY SUPERIOR TO STANDARD LASAGNE! I cannot emphasise it enough how much of a difference the Beschamel makes, but it is just so smoooove. I was a little scant with my nutmeg out of fear but next time I won't be afraid to be more liberal with it... and for the love of Pete, please use fresh grated. I cut the salt amt. in half as I was using salted butter, and I added a mashed up head of fresh roasted garlic, and fresh cracked tri-color pepper. End result: It was eat-it-with-a-spoon amazing!
Skipped making my own noodles, plus I had the last quart or so of a VAT of my special homemade Bolognese sauce already, so this was actually the easiest Lasagne I've ever made, and the best! CREAMY, meaty, saucey deliciousness.