Ingredients
- 7 tablespoons unsalted butter, plus more for casserole dish
- 1 shallot, chopped
- 1/2 small carrot, chopped
- 1/2 celery stalk, chopped
- 1/2 cup plus 1 tablespoon all-purpose flour
- 6 cups whole milk
- 3 sprigs flat leaf parsley
- 1 sprig fresh thyme
- 1/2 dry bay leaf
- Kosher salt and freshly ground black pepper
- Pinch freshly grated nutmeg
- 1 pound dry lasagna noodles
- 5 1/2 cups Meat and Tomato Sauce, recipe follows
- 1 cup freshly grated Parmesan, or half Pecorino and Parmesan
Directions
1. Melt 6 tablespoons butter in a large saucepan over medium heat. Add shallot, carrot, and celery, and cook until softened, about 5 minutes. Sift flour over vegetables, and cook, stirring constantly with a wooden spoon, about 2 minutes. Slowly whisk in milk and bring to a boil. Add parsley, thyme, and bay leaf. Reduce heat to low and simmer whisking occasionally, until sauce is thickened, about 1 hour (remove cover halfway through). Strain and season with 1/2 teaspoon salt, nutmeg, and pepper to taste. Place plastic wrap directly on surface sauce; set aside.
2. Bring a large pot water to a boil, season generously with salt, and boil lasagna noodles according to package instructions. Drain. Spread noodles, in layers, between sheets plastic wrap; set aside.
3. Preheat oven to 350F. Butter an ovenproof 9- by 13-inch casserole dish. Cover pan bottom with a layer noodles. Cover with 1 1/2 cups meat sauce, 1 cup white sauce and 3 tablespoons cheese. Repeat to complete 3 more layers. Dot top with remaining tablespoon butter. Bake until bubbly and hot, about 45 to 50 minutes. Remove from oven and let sit for 10 minutes before serving.
Meat and Tomato Sauce:
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon red pepper flakes
- 1 large onion, diced
- 6 cloves garlic, minced
- 1/4 cup Italian tomato paste
- Four 28-ounce cans whole peeled tomatoes, with liquid
- Kosher salt and freshly ground black pepper
- 1/2 pound ground beef
- 1/2 pound ground veal
- 1/2 pound ground pork
- 1 tablespoon dried savory or rosemary, crumbled into small pieces
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 tablespoon fennel seeds, cracked
- Rind of Parmesan, about 2- to 4-inches long (optional)
- 2 bay leaves
- 1/2 to 1 cup grated Parmesan
1. Heat olive oil in a large soup pot or Dutch oven over medium heat. Add red pepper flakes and cook for 15 seconds. Add onion and cook, stirring occasionally, until golden brown, about 15 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomato paste and cook, stirring constantly, for 1 minute. Add tomatoes one at a time and crushing each as before adding next. Add tomato liquid. Season with 1 teaspoon salt and pepper to taste. Simmer sauce over low heat, covered.
2. Heat a large skillet over medium-high heat. Add beef, pork, veal, savory, thyme, oregano, and fennel seeds. Season with 1 teaspoon salt and pepper. Break up meat with a wooden spoon, and cook until lightly browned about 7 minutes. Add meat to sauce using a slotted spoon. Add Parmesan rind, if using, and bay leaves. Simmer sauce, covered, over low heat, for 1 1/2 hours. (Adjust consistency with water.) Season with salt and pepper to taste. Just before serving, remove Parmesan rind and bay leaves. Stir in grated cheese.
Nutrition Info (per serving):
Calories: 851
Total Fat: 40.5 grams
Saturated Fat: 19 grams
Total Carbohydrate: 80 grams
Protein: 42 grams
Sodium: 1539 milligrams
Cholesterol: 111 milligrams
Fiber: 7 grams
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