Recipe courtesy of Michele Urvater
Classic Lasagne
- Yield: 4-6 servings.
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 403
- Total Fat
- 26
- Saturated Fat
- 14
- Carbohydrates
- 20
- Dietary Fiber
- 2
- Sugar
- 9
- Protein
- 19
- Cholesterol
- 82
- Sodium
- 822
- Total: 2 hr 5 min
- Prep: 5 min
- Cook: 2 hr
Ingredients
For the Bechamel (White) Sauce:
4 Tbsp butter
4 Tbsp flour
2 1/2 cup heated milk
salt & pepper to taste
nutmeg to taste
For the Meat Sauce:
3 Tbsp butter
1 cup minced onion
1/2 cup minced celery
1/4 cup minced carrots
1 cup minced smoked ham
1/2 lb each, ground beef & ground pork lightly browned in olive oil
1/2 cup dry white wine
2 cups chopped canned plum tomatoes
1 cup chicken stock
2 Tbsp tomato paste
1 bay leaf
1/2 teaspoon dried oregano
salt & pepper to taste
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.