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"My Mother-In-Law's" Lasagna




Source of Recipe


Chef Dante Boccuzzi of Aureole - New York, NY


List of Ingredients




Meat sauce
a.. 2 Tablespoons olive oil
b.. 1 onion, finely chopped
c.. 1 celery stalk, finely chopped
d.. 1 carrot finely chopped
e.. 1 cup ground pork
f.. 1 cup ground beef
g.. 1 cup ground sausage
h.. 4 teaspoons tomato paste
i.. 1 cup white wine
j.. 1 ½ cups beef stock
k.. 4 Tablespoons heavy cream
l.. Salt and pepper



Béchamel sauce
m.. 3 Tablespoons butter
n.. 3 Tablespoons flour
o.. 1 teaspoon salt
p.. 2 ½ cups hot milk

Lasagna
q.. 1 pound dried lasagna pasta
r.. 4 cups meat sauce (recipe below)
s.. 4 cups béchamel sauce (recipe below)
t.. 2 cups ricotta cheese
u.. 3 sprigs fresh parsley
v.. 1 cup grated Parmesan cheese
w.. 6 Tablespoons butter

Recipe



For meat sauce:
In a large saucepot heat olive oil over low heat. Cook onion, carrot, and celery
until tender. Add ground meats and lightly brown. Add wine and cook until it
evaporates. Season with salt and pepper, and add tomato paste and stock. Simmer
sauce for 1 ½ hours. Add cream and cook until reduced.

For béchamel sauce:
Melt butter in a small pot. Add flour and salt, stirring to make a paste. Cook
gently over low heat for 5 minutes, without letting paste brown. Slowly add hot
milk, stirring constantly to prevent lumps. Cook sauce until thick and smooth.

For lasagna:
Preheat oven to 375°F. Cook pasta in large pot of boiling salted water until
just past al dente. Remove sheets from pot and pour cold water over pasta to
cool.

Combine béchamel sauce with parsley and ricotta cheese in a medium bowl. Grease
a 9-inch square baking pan with butter. Cover the bottom layer with pasta, then
a layer of béchamel sauce, meat sauce and grated cheese. Place another layer of
pasta and continue alternating the layers until all the ingredients are used up.
The top layer should be pasta covered with grated cheese and butter. Bake for
one hour or until a light golden crust has formed. Let rest for 30 minutes
before serving.