Ingredients
- 2 Tb. butter
- 6 strips bacon, diced
- 1/4 lb. ham, diced
- 1/2 lb ground beef
- 1 1/2 cups chopped onion
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped celery
- 1/4 lb. thinly sliced mushrooms
- 3 cloves garlic, minced
- pinch of dried cloves
- 1/4 tsp. nutmeg
- 3 tbsp. tomato paste ( I added tomato sauce ) more than 3 tbs.
- 4 cups chicken stock or more
- 1 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/2 cup heavy cream
- 1/4 cup chopped parsley
- Bechamel Sauce
- 4 1/2 cups milk
- 6 tbsp butter
- 6 tbsp. flour
- 1 tsp. salt
- 1/4 tsp. nutmeg
- Lasagna
- 1 1/2 lb. lasagna noodles
- 1 cup grated parmesan cheese
- Bolognese sauce
- bechamel sauce
Preparation
Step 1
1. In a lg. pot, heat the butter over med-high heat.
2. Add the bacon and ham and saute until caramelized and light brown, about 10 min.
3. Add the ground meats and cook over high heat until well browned, stirring constantly, about 20 min.
4. Add the onions, carrots, celery and mushrooms and cook until soft, about 5 min.
5. Add the garlic, cloves and nutmeg to the pan
and cook for 2 min.
6. Add the tomato paste and cook for an additional 2 min.
7. Add the wine and cook until almost evaporated.
8.Add the stock and simmer over med-high heat until sauce is thickened and flavorful, about 45 min. to 1 hour.
9.Season the sauce with salt and pepper to taste.
10. Stir in the cream and parsley, and adjust seasoning if necessary. Set aside until ready to assemble lasagna.
Bechamel Sauce Sauce
1. In a saucepan, melt the butter over low heat and stir in the flour, stirring constantly until smooth, about 2 min
2. Slowly whisk the milk into the flour, stirring vigorously to blend together. Set over high heat and quickly bring to a boil for 1 min. stirring.
3. Allow to cook another 5 min., or until floury taste is gone. Remove from the heat and add salt and nutmeg to taste.
Lasagna:
Preheat the oven to 350 degrees.
2. Butter a lg. rectangular baking dish, then spoon 1/2 cup of meat sauce onto the bottom of the dish.
3.Cover with one sheet of pasta.
4. Top the lasagna, sauces and cheese in this manner until all have been used, ending with a topping of bechamel sauce, then a light dusting of cheese.
5.Repeat layering lasagna, sauces and cheese in this manner until all have been used, ending with a topping of bechamel sauce and cheese.
6. Bake the lasagna covered with aluminum foil for 45 min., and then unwrap and return to the oven for 15 min. to reach a golden brown.
7. Allow to sit 10 min before serving.
I use the bolognese sauce just for spagetti