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President Kennedy's Favorite Lasagna




Source of Recipe


the web


List of Ingredients




Veal-mushroom filling:
1½ pounds lean ground veal
1 clove garlic, finely minced
2 tablespoons olive oil
2 tablespoons butter
½ cup white wine
½ cup finely chopped onion
½ pound mushrooms, thinly sliced
½ cup porcini, steeped in ½ cup boiling water
1 bay leaf
3 whole allspice
¼ teaspoon nutmeg
Salt and pepper to taste
1/8 teaspoon red pepper flakes
1 quart chicken broth


Recipe



Sauté veal and garlic in 1 tablespoon each of butter and oil. Remove veal from pan; set aside. Deglaze pan with wine. Sauté onions until wilted in remaining butter and oil, add mushrooms; cook until mushrooms give up their
liquid. Add porcini plus liquid, bay leaf, allspice, nutmeg, red pepper flakes, and veal. Add chicken broth; bring to rapid boil to reduce. Reduction takes about 25 minutes. Set aside.

Cheese filling:
1 pound ricotta cheese
1 egg
½ cup Parmesan cheese
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh chervil
Salt and pepper
Combine above ingredients in food processor. Set aside.

Marinara Provencal:
1 bunch scallions
2 small stalks celery
1 clove garlic, minced
1 small sprig of basil or 1 teaspoon dried basil
2 tablespoons olive oil
1 (16-ounce) can tomato sauce
2/3 cup beef stock
Salt and pepper

Trim and finely chop scallions, celery, and basil.
Heat oil, sauté scallions, celery, and garlic. Add tomato sauce, stock, and basil. Cook over low heat for 20 minutes. Purée sauce in food processor or blender.

Lasagna noodles:
3 quarts chicken broth
16 lasagna noodles

Bring broth to a boil. Add lasagna noodles. Cook as directed. Drain, placing noodles on clean kitchen towels.
Assemble lasagna in traditional fashion, layering with noodles, ricotta cheese mixture, veal and mushroom mixture, tomato sauce, and Parmesan cheese. Cover top layer with remaining tomato sauce and Parmesan cheese. Cover pan with foil; bake 1 hour at 350 degrees.