Traditional Lasagne

Recipe Ingredients

2/3		Egg pasta or use 2 - eggs and 1 1/3 cups
		OR 1/2 lb dry lasagne - noodles
		Bolognese sauce
1		Onion
1/2		Carrot
1/2		Celery
1		Garlic
2 tablespoons	30ml	Butter
1/2 lb	227g / 8oz	Lean pork - ground
1/3 cup	78ml	Dry white wine
1/3 cup	78ml	Heavy cream
1/8 teaspoon	0.6ml	Nutmeg - grated
6		Fresh italian plum tomatoes - (or 1 cup canned)
		Salt
		Pepper
		Bechamel sauce
3 tablespoons	45ml	Butter
1/4 cup	15g / 0.5oz	Flour
2 cups	474ml	Milk
		Salt
		Pepper
3/4 cup	109g / 3.8oz	Parmesan cheese - grated

Recipe Instructions

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 1/2, 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 1/3 of the Bolognese and then 1/3 of the Bechamel over pasta. Sprinkle 1/4 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 400F. 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.

Makes 4 servings.

[COOKS March-April 1988] By Traditional Lasagne on LasaTraditional, gne

Source:
Maggie Oster 's Herb Garden (1993:63)

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