"Those who forget the pasta are condemned to reheat it."--Unknown

Lasagne Recipe

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This recipe for Lasagne, by , is from The Bodmer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bodmer Rebecca
Added: Tuesday, July 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
olive oil, 1/3# ground beef, 1/4# ground pork (NOT sausage), carrots, celery, onion, 2 cans crushed tomatoes (large) 1/4 cup tomatoe paste, 2 cups flour, salt, 3 eggs, 4 T. real butter, 3 T flour, grated nutmeg, 4 cups whole milk, parmesan cheese.

Directions:
Directions:
If you don't want to make your own noodles just cook and drain one box of lasagne noodles, rinse with cold water. To make sauce - heat olive oil, add veggies (about 1/2 cup each) saute until tender, remove, add meat and brown. Add veggies back along with tomatoes and simmer 45 minutes. Make white sauce - melt butter, add flour, stir until well combined; add nutmeg, salt & pepper. Stir in milk and simmer until thick, remove from heat. Layer tomatoe sauce, noodles, white sauce, shredded parm and then alternate until everything is used up. This is not your traditional lasagne recipe but is the best I have ever tasted. It is served at LaCirc in New York City.

Personal Notes:
Personal Notes:
I have Reuben Bodmer's pasta maker so enjoy making the noodles; they aren't hard. Mindy and I made this recipe together and froze it. It freezes really nice. Bring to room temp and bake 350 degrees until heated thru (an hour??) If frozen it will take 30 minutes longer. Or just make and bake and serve!

 

 

 

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