Rich and hearty, this is a traditional lasagna recipe typical of old country Italian cooking. The list of ingredients may at first be a bit alarming, but I assure you that the results are well worth the effort. To simplify the preparation a bit, you could buy your fresh egg lasagna noodles and make both of your sauces the day before you put your lasagna together. I often make two lasagnas at one time, and freeze the second one for later. Simply allow the fozen lasagna to thaw completely before baking.
Deborah Mele 2011
- 3 Extra Large Eggs
- 2 Cups All-Purpose Flour
- 1 Medium Onion, Finely chopped
- 2 Medium Sized Carrots, Finely Minced
- 2 Medium Stalks of Celery, Finely Minced
- 3 oz. Prosciutto or Pancetta, Finely Chopped
- 6 oz. Ground Beef
- 6 Oz. Ground Veal
- 4 oz. Chicken Livers, Finely Chopped
- 4 Tablespoons Olive Oil
- 4 Tablespoons Butter
- 1 Pound Canned or Fresh Prepared Tomatoes
- 1/2 Cup dry White Wine
- Salt & Pepper
- Pinch Of Nutmeg
- Pinch Of Dried Hot Peppers
- 3/4 Cup Beef Broth
- 1/2 to 3/4 Cup Heavy Cream
- 4 Tablespoons Unsalted Butter
- 1/4 Cup All-purpose Flour
- 1 1/2 to 2 Cups Milk
- Dash of Nutmeg
- 1 1/2 Cups Shredded Fresh Mozzarella
- 1 Cup Grated Parmesan Cheese
- For the pasta, mound the flour onto a large board, making a hollow in the center.
- Break the eggs one at a time, mixing the egg into the flour with a fork.
- Once all the eggs have been incorporated into the flour, begin to knead with your hands until the dough is stiff and elastic.
- Cover with plastic wrap and let sit 30 minutes before using.
- For the Bolognese sauce, heat the butter and oil in a heavy saucepan over medium heat.
- Add the chopped vegetables and saute until softened.
- Add the ground and chopped meats and cook for about 10 minutes or until the meat is fully cooked and browned bits begin to form along the bottom.
- Add the wine to the pot and let evaporate, stirring up the browned bits.
- Add the tomatoes and simmer for around 30 minutes.
- Season to taste, and add 1/2 of the broth.
- Cover and simmer another 45 minutes, adding additional broth if the sauce becomes too thick.
- Taste the sauce and add additional seasoning if needed.
- Add enough cream to lighten the color in the last 5 minutes of cooking.
- Remove from heat.
- For the béchamel sauce, melt the butter in a heavy saucepan add the flour and cook for a minute or two.
- Slowly add the milk, stirring constantly to prevent lumps.
- Continue cooking until the sauce thickens.
- Season with salt, white pepper and a dash of nutmeg.
- Set aside to cool, placing a greased piece of plastic wrap on top to prevent film from forming.
- For the lasagna, cook the pasta sheets in boiling water for 10 seconds only, then immediately submerge in cold water.
- Pour in a little of the meat sauce into a 13 by 8 inch lasagna pan.
- Layer the noodles along the bottom, and spread with a layer of the meat sauce, then another layer of noodles.
- Spread a layer of béchamel over these noodles then sprinkle with a little of the mozzarella and the parmesan cheese.
- Continue in this manner until all the noodles are used, topping the dish with the final layer of béchamel layer and cheeses.
- Dot the top with butter and bake in 375 degree over for about 40 minutes or until bubbling and lightly browned.