INGREDIENTS

INSTRUCTIONS

BECHAMEL SAUCE
Gently heat the milk over a low flame but do not boil. While the milk
is heating put the butter into a sauce pot and slowly melt over low
heat. When the butter is melted whisk in the flour gradually to avoid
lumps and gently cook this roux. Using a wire whisk, very slowly
begin to pour the hot milk into the roux, a little at a time. Avoid
lumps by going very slowly. When all the milk has been added, add the
seasoning, turn the heat very low and cook for 20 minutes. When
finished allow to cool somewhat before using in the lasagna recipe.
Bolognese sauce:
2 tablespoons olive oil 2 tablespoons butter 1 small onion, chopped
1/2 cup chopped celery 1/2 cup finely chopped carrot 1 pound ground
beef Salt and pepper 1/2 cup dry white wine 2 cups canned plum
tomatoes, seeds removed and roughly chopped 1 cup water
Heat the oil and butter together, over low heat, in a heavy bottomed
pot. Add the onion, celery and carrot and cook till wilted. Add the
meat and, breaking up the meat with a fork or spoon, cook gently and
stirring frequently. Season the meat with salt and pepper, add the
wine and allow the wine to cook completely down to almost dry before
adding the tomatoes and water. Adjust the heat to a slow simmer and,
being careful not to cook too rapidly, cook the meat and tomato sauce
for between 3 to 4 hours.
Stir frequently to avoid scorching the bottom of the pot and keep an
eye on this simmering pot. When the sauce has cooked for several
hours and the
excess water has cooked off, remove from the heat and allow to cool
before assembling the lasagna.
Pasta:
2 pounds fresh pasta sheets, cut into 4 x17 inch strips 12 quarts
water in a large pot suitable in which to cook the pasta 2
tablespoons salt
Large bowl of water with ice cubes to cool the pasta Bring the 12
quarts water to the boil. Before cooking the pasta have all the
equipment and ice water ready for the cooking and chilling process.
Add the salt to the pasta pot, re-boil and begin to blanch or
par-cook the pasta in batches. Cook each batch for 2 to 3 minutes in
rapidly boiling water before using a large wire strainer to scoop out
the cooked pasta, submerge in the ice water and then resume cooking
another batch of pasta using the same method. Small bathes ensure
uniform cooking and cooling. When the pasta sheets have cooled in 1
or 2 minutes, remove them from the water and place them on paper
towels to dry. When all the pasta has been cooked in this manner the
lasagna may be assembled. Assemble and bake the lasagna: Pre-heat the
oven to 375F f. Spread some Bechamel on the bottom of the baking pan.
Top with a layer of pasta sheets. Spread a thin layer of meat sauce
on top of the pasta, top with a layer of Bechamel, evenly sprin kle
on some grated Parmigiano cheese and top with another single layer of
pasta. Do this layering process until all of the ingredients have
been used and making sure that the final
and top layer is Bechamel sauce with Parmigiano sprinkled on. When the
baking dish is completely filled the lasagna is ready to be baked.
Place into the oven and bake for 45 minutes until the top has begun
to brown and the edges are crispy.
Two variations:
Southern style:
1 pound Mozzarella cheese thinly sliced 1 pound Ricotta cheese 4 egg
yolks 2 tablespoons ground black pepper 2 pounds pasta 1 recipe meat
sauce 1 cup Parmigiano cheese
No bechamel Combine the yolks and the ricotta cheese to make a
mixture that will be used in place of the bechamel sauce. When
assembling, add some sliced mozzarella to the layering technique and
be sure that the final layer is one of mozzarella cheese. Bake using
the same directions.
Vegetarian style:
2 pounds pasta sheets 1 pound Mozzarella cheese 1 pound Ricotta 4 egg
yolks 1 pound fresh Crimini mushrooms, thinly sliced 1/2 pound
zucchini, thinly sliced 2 pounds fresh spinach leaves, well washed 2
cups tomato sauce made in a similar slow cooked fashion but meatless
and with the addition of basil leaves 1 cup Parmigiano cheese 1/4 cup
olive oil Salt and pepper
continued in part 2

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