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Lasagna Bolognese




Source of Recipe


email - The Chef


Recipe Introduction


My American readers are familiar with the Neapolitan style of lasagna with its thick tomato sauce. This is the classic lasagna of Bologna in northern Italy, and the pairing of the Bolognese sauce and the creamy béchamel make it one of the best lasagna recipes ever.



Recipe Link: http://www.wwrecipes.com/

List of Ingredients




Lasagna Bolognese

16 oz (450 g) lasagna noodles, cooked according to package directions and drained
1 Béchamel sauce recipe (see below)
1 Bolognese sauce recipe (see below)
1 cup (250 ml) freshly grated Parmesan cheese

Spread some béchamel on the bottom of a large baking pan. Top with a layer of pasta sheets. Spread a thin layer of meat sauce on top of the pasta, top with a layer of béchamel, evenly sprinkle on some grated Parmesan cheese and top with another single layer of pasta. Do this layering process until all of the ingredients have been used and making sure that the top layer is béchamel sauce with Parmesan sprinkled on. Place in a preheated 375F (190C) oven and bake for 45 minutes until the top has begun to brown and the edges are crispy. Serves 8 to 10.



Recipe



Béchamel Sauce

3 cups (750 ml) milk
6 Tbs (90 ml) butter
6 Tbs (90 ml) all-purpose flour
Salt and freshly ground white pepper to taste

Gently heat the milk over a low flame but do not boil. While the milk is heating put the butter into a sauce pot and slowly melt over low heat. When the butter is melted whisk in the flour gradually to avoid lumps and gently cook this roux. Using a wire whisk, very slowly begin to pour the hot milk into the roux a little at a time. Avoid lumps by going very slowly. When all the milk has been added, add the seasoning, turn the heat very low and cook for 20 minutes. When finished allow to cool somewhat before using in the lasagna recipe.

Bolognese Sauce

2 Tbs (30 ml) olive oil
2 Tbs (30 ml) butter
1 small onion, chopped
1/2 cup (125 ml) chopped celery
1/2 cup (125 ml) finely chopped carrot
1 lb (450 g) ground beef
Salt and freshly ground pepper to taste
1/2 cup (125 ml) dry white wine
2 cups (500 ml) canned plum tomatoes, seeds removed and roughly chopped
1 cup (250 ml) water

Heat the oil and butter together over low heat in a heavy-bottomed pot. Add the onion, celery, and carrot and cook until wilted. Add the meat, breaking up the meat with a fork or spoon. Season the meat with salt and pepper, add the wine and allow the wine to cook completely down to almost dry before adding the tomatoes and water. Adjust the heat to a slow simmer and, being careful not to cook too rapidly, cook the meat and tomato sauce for 3 to 4 hours. Stir frequently to avoid scorching the bottom. When the sauce has cooked for several hours and the excess water has cooked off, remove from the heat and allow to cool before assembling the lasagna.