Traditional Lasagne
Ingredients
- 23 Recipe egg noodles or 1/2 lb dry lasagne noodles ⓘ
- 1 each onions ⓘ
- 1/2 each carrots ⓘ
- 1/2 Rib celery ⓘ
- 1 clove garlic ⓘ
- 2 tablespoons butter ⓘ
- 1/2 pound pork lean, ground ⓘ
- 13 cup white wine dry ⓘ
- 13 cup heavy whipping cream
- 18 teaspoon nutmeg grated ⓘ
- 6 each italian plum (roma) tomatoes (or 1 cup canned) ⓘ
- 1 x salt ⓘ
- 1 x black pepper ⓘ
- 3 tablespoons butter ⓘ
- 1/4 cup flour, all-purpose ⓘ
- 2 cups milk ⓘ
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 13 of the Bolognese and then 13 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 (200C).
- 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.
Nutrition & Diet Analysis (per serving)
1091
kcal
55% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).