- 12
- 20 mins
- 200 mins
Ingredients
- For The White Sauce:
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 5 carrots, peeled and minced
- 2 stalks celery, minced
- 1 onion, minced
- 1/3 pound chicken livers, coarsely chopped
- 2 tablespoons sage, chopped
- 1 pound ground veal
- 1 pound ground pork
- 1 pound ground lamb
- salt and pepper to taste
- 2 cups red wine
- 2 cups beef stock
- 1 can (14 1/2 ounces) whole tomatoes
- 2 tablespoons basil, chopped
- 1/2 cup heavy cream
- 24 lasagna noodles
- 4 cups white sauce recipe, (see recipe below)
- 3/4 cup Parmesan cheese
- 1 stick butter
- 1/2 cup King Arthur flour
- salt and pepper to taste
- 1/4 treason ground nutmeg
Preparation
Step 1
Preheat the oven to 350 degrees. In a large saucepan over medium-high heat, heat the oil until shimmering. Add the garlic and cook until lightly browned, about 1 minute. add the carrots, celery and onion and cook, stirring, until softened, about 6-8 minutes. stir in the chicken livers and sage and cook, stirring occasionally, just until the livers lose their pink color, about 3 minutes. Add the ground veal, pork and lamb and season with salt and pepper. Break up the meat with a spoon and cook until no trace of pink remains, about 8 minutes. Pour in the wine and cook over medium-high heat, stirring, until liquid is reduced by half. Stir in the tomatoes, stock and basil then season with salt and pepper. Cover partially and simmer the ragu over moderately low heat, stirring occasionally, until the liquid has reduced by half, about 45 minutes. Uncover, add the cream and cook for 10 minutes longer. Remove the ragu from the heat and skim off the fat using a ladle. Meanwhile, in a large flat pan, with boiling salted water,cook the lasagna noodles until al dente. Drin and rinse under cold water, the spread out on paper towels and pat dry. To Make The White Sauce. In a saucepan, over medium-high heat melt the butter Whisk in the flour and cook until golden brown, 3-4 minutes. Slowly whisk in the milk and cook over moderate heat, whisking frequently, until the sauce is thickened, about 15 minutes. Remove the sauce from the heat and season with the salt, pepper and nutmeg. Preheat the oven to 350 degrees. In a 9-by-13-inch baking dish, spread 1 cup of the ragu and top with a layer of 4 noodles. Spread 1 1/3 cu[s of the ragu over the noodles and dollop tablespoons of the white sauce from 2/3 cup., then sprinkle with 2 tablespoons of the Parmesan cheese. Repeat to make 4 more layers. Top with any lasagna noodles, white sauce and Parmesan cheese. Reserve any ragu for table side passing. Remove the lasagna from the oven. Bake in a 350 degree oven for 35 minutes, or until heated through. Preheat the broiler. Return the lasagna to the heated oven and broil until the top is bubbling and golden, about 2-3 minutes. Let stand for10 minutes before serving.