Lasagna Bolognese

Lasagna Bolognese

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Ingredients

  • Meat Sauce Bolognese
  • 1 c. chopped onion
  • 1 clove garlic, minced
  • 1/2 c. chopped celery
  • 2 T. butter
  • 1 lb. mild Italian Sausage
  • 1 lb. ground round beef
  • 2 T. olive oil
  • 1/2 c. dry white wine
  • 2 c. chopped tomatoes, peeled and seeded
  • 3 T. tonatoe paste
  • 2 c. beef stock
  • 1 Bay leaf
  • 1/2 tsp sugar
  • 1/2 tsp dried oregano
  • 1/8 tsp allspice
  • Salt and Pepper to taste
  • Besciamella (Italian Bechamel Sauce)
  • 3 T. butter
  • 6 T. flour
  • 2 c. milk
  • 1 c. heavy cream
  • 1 tsp salt
  • Dash nutmeg
  • 1 lb lasagna noodles (preferably green--I always use regular)
  • 1 lb mozzarella cheese, grated
  • 1/2 c. freshly grated Parmesan cheese

Instructions

  1. To prepare meat sauce, combine the onion, garlic, and celery and saute' over low heat in 2 Tbs butter until golden, 8-10 minutes, stirring frequently. Remove to a heavy 3-4 qt saucepan. In same frying pan, saute' the sausage and ground round in the olive oil until lightly browned. Stir to break up lumps. Remove excess grease. Add the wine to the meat and boil, stirring constantly, until the wine is almost evaporated. Add meat to saucepan with onion mixture and add the tomatoes, tomato paste, stock, and seasonings. Simmer, partially covered, for 1 hour, stirring occasionally.
  2. To prepare Besciamella, melt 3 Tbs butter in a heavy 2-3 qt saucepan, over low heat. Stir in the flour and cook slowly 2-3 minutes, stirring constantly. pour in 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 1 tsp salt and the nutmeg. Set aside. (Makes 3 cups.)
  3. Butter a 9x13x3-inch baking dish. In a large 6-8 qt pot cook the lasagna. When cooked, drain and cover lasagna with cold water, then lift out strips and drain on paper towels.
  4. To assemble, spread a layer of meat sauce on botton of baking dish to about 1/4 inch deep. Over this lay 1/3 of the noodles, then 1/3 of the Besciamella and 1/3 of the mozzarella. Repeat 2 more times; layering the meat sauce, noodles, Besciamella, and ending with the mozzarella. Sprinkle top with grated Parmesan and bake in a preheated 350 degree oven until bubbly, about 30 minutes. Can be frozen.

Notes

serves 8-10

  • Meat Sauce Bolognese
  • 1 c. chopped onion
  • 1 clove garlic, minced
  • 1/2 c. chopped celery
  • 2 T. butter
  • 1 lb. mild Italian Sausage
  • 1 lb. ground round beef
  • 2 T. olive oil
  • 1/2 c. dry white wine
  • 2 c. chopped tomatoes, peeled and seeded
  • 3 T. tonatoe paste
  • 2 c. beef stock
  • 1 Bay leaf
  • 1/2 tsp sugar
  • 1/2 tsp dried oregano
  • 1/8 tsp allspice
  • Salt and Pepper to taste
  • Besciamella (Italian Bechamel Sauce)
  • 3 T. butter
  • 6 T. flour
  • 2 c. milk
  • 1 c. heavy cream
  • 1 tsp salt
  • Dash nutmeg
  • 1 lb lasagna noodles (preferably green--I always use regular)
  • 1 lb mozzarella cheese, grated
  • 1/2 c. freshly grated Parmesan cheese

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