Ingredients: |
Ingredients: Meat Sauce Bolognese:
1 cup onion, chopped
1 clove garlic, minced
½ cup celery, chopped
½ cup carrot, chopped
2 Tbs. butter
3 lbs. mild Italian sausage, remove casing
2 lbs. ground round
2 Tbs. olive oil
2½ cups dry whit wine
6 cups beef stock
2 cups tomatoes, chopped, peeled and seeded
3 Tbs. tomato paste
1 bay leaf
Salt and pepper to taste
ITALIAN BECHAMEL SAUCE:
3 Tbs. butter
6 Tbs. flour
3 cups milk
3 cups heavy cream
1 tsp. Salt
Dash nutmeg
2½ to 3 cups Ricotta cheese
2 cups Parmesan cheese, freshly grated
1½ lbs.lasagna noodles
2½ to 3 lbs. mozzarella cheese, grated
Butter
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Directions: |
Directions:To prepare meat sauce; combine onions, garlic, carrots and celery and sauté over low heat in 2 Tbs. butter until golden, 8-10 minutes, stirring frequently. Remove to a heavy 3-4 quart saucepan. In same frying pan, sauté the sausage and ground round in olive oil until lightly browned. Remove excess grease. Put in saucepan with the vegetable mixture. Add the wine, tomatoes, tomato paste, stock and seasonings. Simmer, partially covered, for 1 hour.
To Prepare Bechamel Sauce:
Melt 3 Tbs. butter in a heavy large saucepan, over low heat. Stir in flour and cook slowly 2-3 minutes, stirring constantly. Add the milk and cream slowly, stirring with a whisk to obtain a smooth sauce. Heat to boiling, stirring constantly, until sauce thickens. Remove from heat and add Parmesan, ricotta, 1 tsp. salt and nutmeg. Set aside. In a large pot, cook lasagna. When cooked, drain and rinse with cold water, then lift out strips and drain on paper towels.
To assemble, spread ⅓ of meat sauce in the bottom of two buttered 9x13x3 inch baking dishes. Over this lay ⅓ of the noodles, then ⅓ of the bechamel sauce and ⅓
of the mozzarella. Sprinkle top with grated Parmesan cheese, dot with butter and bake in a preheated 350º oven until bubbly, about 30 to 45 minutes. Let cool 15 to 20 minutes before cutting. |
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