Northern Style Lasagna Recipe
Ingredients
| Olive oil | 2 Teaspoon | |
| Garlic | 3 Clove (5gm), finely chopped | |
| Carrots | 2 Large, finely chopped | |
| Onion | 1 Large, chopped | |
| Extra lean ground beef | 1/2 Pound | |
| Ground veal | 1/2 Pound | |
| Ground pork | 1/2 Pound | |
| Red wine | 1/2 Cup (16 tbs) | |
| Roasted tomatoes | 1 Can (10oz) | |
| Salt | 1/2 Teaspoon | |
| Be'Chamel Sauce | ||
| Butter/Margarine | 4 Teaspoon | |
| All purpose flour | 1/3 Cup (16 tbs) | |
| Ground black pepper | 1/2 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| Whole milk | 2 1/2 Cup (16 tbs) | |
| Cheese Filling | ||
| Ricotta cheese package | 1 | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Cooked lasagna noodles | ||
Directions
Prepare Meat Sauce: in a 12 inch skillet, heat oil over medium heat until hot.
Add garlic, carrots and onion.
Cook 15 minutes or until vegetables are tender.
Increase heat to high and add veal, beef and pork.
Cook 10 minutes breaking up meat.
Drain any grease.
Add red wine to meat and vegetables and heat to boiling.
Boil 2 to 3 minutes or until most of the liquid evaporates.
Stir in tomatoes with juices.
Add salt.
Reduce heat to low and simmer, uncovered for 20 minutes stirring occasionally.
Prepare Be'Chamel Sauce: In a 2 quart sauce pan, melt butter or margarine over medium heat.
With a wire whisk, stir in flour, salt, pepper and nutmeg.
Cook 1 minute.
Gradually add milk (1/2 c.at a time) whisking mixture smooth.
Remove from heat and set aside.
Prepare Cheese Filling: In a small bowl, mix Ricotta cheese and blend in fresh grated Parmesan cheese.
Assemble: Spread 1 cup meat sauce on bottom of pan.
Lay 3 noodles, put 1 1/2 cup meat sauce over noodles.
Spread about 2/3 cup Be'Chamel sauce over meats.
Sprinkle with cheese mixture.
Repeat 2 times.
Cover loosely with foil and bake at 350 degrees for 30 minutes.
Let stand for 10 minutes before cutting.
Enjoy, we do! You can assemble and place in refrigerator for baking the next day.
Add garlic, carrots and onion.
Cook 15 minutes or until vegetables are tender.
Increase heat to high and add veal, beef and pork.
Cook 10 minutes breaking up meat.
Drain any grease.
Add red wine to meat and vegetables and heat to boiling.
Boil 2 to 3 minutes or until most of the liquid evaporates.
Stir in tomatoes with juices.
Add salt.
Reduce heat to low and simmer, uncovered for 20 minutes stirring occasionally.
Prepare Be'Chamel Sauce: In a 2 quart sauce pan, melt butter or margarine over medium heat.
With a wire whisk, stir in flour, salt, pepper and nutmeg.
Cook 1 minute.
Gradually add milk (1/2 c.at a time) whisking mixture smooth.
Remove from heat and set aside.
Prepare Cheese Filling: In a small bowl, mix Ricotta cheese and blend in fresh grated Parmesan cheese.
Assemble: Spread 1 cup meat sauce on bottom of pan.
Lay 3 noodles, put 1 1/2 cup meat sauce over noodles.
Spread about 2/3 cup Be'Chamel sauce over meats.
Sprinkle with cheese mixture.
Repeat 2 times.
Cover loosely with foil and bake at 350 degrees for 30 minutes.
Let stand for 10 minutes before cutting.
Enjoy, we do! You can assemble and place in refrigerator for baking the next day.
Chef
