Recipe courtesy of Michele Urvater
Recipe courtesy of Michele Urvater
Watch how to make this recipe.
Classic Lasagne
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- Total: 2 hr 5 min
- Prep: 5 min
- Cook: 2 hr
- Yield: 4-6 servings.
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 403
- Total Fat
- 26 g
- Saturated Fat
- 14 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 2 g
- Sugar
- 9 g
- Protein
- 19 g
- Cholesterol
- 82 mg
- Sodium
- 822 mg
- Total: 2 hr 5 min
- Prep: 5 min
- Cook: 2 hr
- Yield: 4-6 servings.
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 403
- Total Fat
- 26 g
- Saturated Fat
- 14 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 2 g
- Sugar
- 9 g
- Protein
- 19 g
- Cholesterol
- 82 mg
- Sodium
- 822 mg
Ingredients
For the Bechamel (White) Sauce:
For the Meat Sauce:
Directions
- First make the bechamel sauce. In a saucepan melt butter. Add flour, stir to combine and cook for 3 minutes. Then add the hot milk, and cook whisking occasionally for 3-5 minutes until thickened and lightly coating the back of a spoon. Season to taste with salt, pepper, and nutmeg and set aside. For the meat sauce, in a skillet melt butter. Add onions, carrots, celery and cook, stirring occasionally for 5 minutes. Then add the smoked ham and cook for another 5 minutes. Add ground beef and pork, and white wine, stir to combine and reduce 1 minute. Add plum tomatoes, chicken stock, tomato paste, bay leaf, oregano, salt & pepper to taste. Bring to a boil and simmer 1 hour.
- Preheat oven to 350 F. Brush the bottom and sides of a 9x12x13-inch baking dish with butter. Spread a layer of the meat sauce evenly over the bottom of a baking dish. Then add 1 cup of the bechamel sauce-smoothing it over the meat sauce. Add 1/3 of the lasagne sheets. Continue with 3 more layers. Sprinkle top with parmesan cheese. Place in oven and bake for 30 minutes, or until the cheese is bubbling.
