Four Aces Delicatessen Lasagne Verde Recipe
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Ingredients
1/2 pound lasagne verde
1/4 pound Parmesan cheese, grated
1/2 pound Gruyere or Mozzarella cheese, grated
Cream sauce (Bechamel)
6 tablespoons margarine
6 tablespoons flour
2 cups milk
1 cup heavy cream
Salt, pepper, nutmeg to taste
Meat and tomato sauce
1/4 pound smoked ham, coarsely chopped
1 cup coarsely chopped onion
2 cups coarsely chopped carrots
1/2 cup coarsely chopped celery
2 tablespoons olive oil
11/2 pound ground beef
2 beef bouillon cubes
2 tablespoons tomato paste
salt and pepper to taste
1 28 ounce can whole tomatoes
2 tablespoons sugar
1 teaspoon garlic powder
2 teaspoons Italian mixed spices
Directions
Cook lasagne in boiling water until tender, 15 to 20 minutes.
Drain, rinse in cold water and place on tea towel to dry.
Cream sauce: In a sauce pan, melt butter, blend in flour.
Add milk slowly, stirring constantly until thickened.
Add cream, mix well, add seasonings.
Meat and tomato sauce: In a large heavy saucepan, saute ham, onion, carrots, celery, oil, beef, until onion is tender and beef is browned.
Add all remaining ingredients and bring to a boil.
Simmer uncovered for 11/2 to 2 hours (to evaporate the excess of liquid).
In an oven proof dish, place a layer of lasagne; then spread a layer of meat sauce; coat with a layer of Bechamel sauce, sprinkle with grated Gruyere.
Repeat.
Finish by covering last layer of pasta with a generous coating of Bechamel on top of meat sauce.
Sprinkle with grated Parmesan cheese.
Bake at 375°F for 30 minutes.
Drain, rinse in cold water and place on tea towel to dry.
Cream sauce: In a sauce pan, melt butter, blend in flour.
Add milk slowly, stirring constantly until thickened.
Add cream, mix well, add seasonings.
Meat and tomato sauce: In a large heavy saucepan, saute ham, onion, carrots, celery, oil, beef, until onion is tender and beef is browned.
Add all remaining ingredients and bring to a boil.
Simmer uncovered for 11/2 to 2 hours (to evaporate the excess of liquid).
In an oven proof dish, place a layer of lasagne; then spread a layer of meat sauce; coat with a layer of Bechamel sauce, sprinkle with grated Gruyere.
Repeat.
Finish by covering last layer of pasta with a generous coating of Bechamel on top of meat sauce.
Sprinkle with grated Parmesan cheese.
Bake at 375°F for 30 minutes.
