Traditional Lasagne
Yield
4 servingsPrep
30 minCook
3 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | Recipe |
egg noodles
or 1/2 lb dry lasagne noodles |
*
|
| Bolognese sauce | |||
| 1 | each |
onions
|
|
| ½ | each |
carrots
|
|
| ½ | Rib |
celery
|
*
|
| 1 | clove |
garlic
|
|
| 2 | tablespoons |
butter
|
|
| ½ | pound |
pork
lean, ground |
|
| ⅓ | cup |
white wine
dry |
*
|
| ⅓ | cup |
heavy whipping cream
|
|
| ⅛ | teaspoon |
nutmeg
grated |
|
| 6 | each |
italian plum (roma) tomatoes
(or 1 cup canned) |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| Bechamel sauce | |||
| 3 | tablespoons |
butter
|
|
| ¼ | cup |
all-purpose flour
|
|
| 2 | cups |
milk
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| ¾ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.7 | Recipe |
egg noodles
or 1/2 lb dry lasagne noodles |
*
|
| Bolognese sauce | |||
| 1 | each |
onions
|
|
| 0.5 | each |
carrots
|
|
| 0.5 | Rib |
celery
|
*
|
| 1 | clove |
garlic
|
|
| 3E+1 | ml |
butter
|
|
| 226.8 | g |
pork
lean, ground |
|
| 79 | ml |
white wine
dry |
*
|
| 79 | ml |
heavy whipping cream
|
|
| 0.6 | ml |
nutmeg
grated |
|
| 6 | each |
italian plum (roma) tomatoes
(or 1 cup canned) |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| Bechamel sauce | |||
| 45 | ml |
butter
|
|
| 59 | ml |
all-purpose flour
|
|
| 473 | ml |
milk
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 177 | ml |
Parmesan cheese
grated |
|
Directions
PREPARATION: Make the Egg Pasta dough. Roll as thin as possible and cut into 2-inch wide stripe or approximately 4-inch squares. Grate the Parmesan cheese.
For The Bolognese Sauce, dice the onion, carrot, and celery. Mince the garlic. Melt butter in saucepan over medium heat; add the pork and cook until it just loses its pink color, about 3 minutes. Add onion, carrot, and celery; cook until tender, about 5 minutes. Add garlic; cook 1 minute. Add wine, stirring with wooden spoon to deglaze pan; simmer until reduced by ½, about 15 minutes. Add heavy cream and nutmeg; simmer until thickened, about 5 minutes. Stir in tomatoes and their juice, breaking up with a wooden spoon. Cover and simmer over low heat, stirring occasionally, for 2 hours. Season with salt and pepper.
For The Bechamel Sauce, melt butter on low heat in a saucepan. Whisk in the flour and cook 1 minute. Gradually whisk in the milk and bring to a boil, stirring constantly. Reduce heat; season with salt and pepper. Simmer for 20 minutes. Cook the pasta in a large pot of boiling, salted water until tender, about 3 minutes for fresh pasta. Drain and refresh under cold water. Pour a thin layer of Bolognese Sauce into bottom of baking dish . Arrange a layer of pasta on top. Pour ⅓ of the Bolognese and then ⅓ of the Bechamel over pasta. Sprinkle ¼ cup Parmesan cheese. Repeat for 2 more layers, ending with the Parmesan cheese. NOTE: Lasagne can be made to this point a day ahead (OR can be frozen). COOKING AND SERVING: Heat oven to 400℉ (200℃). Loosely cover lasagne with foil and bake until warmed through, about 20 minutes. Remove foil and put lasagne under broiler until golden brown, about 5 minutes. Let lasagne sit for 10 minutes before serving.
