INGREDIENTS

INSTRUCTIONS

~---------------------OR---------------------------  ~----------FOR THE
MEAT SAUCE - RAGU----------------  :          S&P  ~-----------CHEESE &
SPINACH SAUCES-----------------  :          S&P  :          Nutmeg  :  
Butter flakes to top  NB* If using fresh pasta, or pre-cooked dry
pasta, use quantity shown  of milk etc. If using "no-cook" pasta,
increase quantity of milk  somewhat, and make the ragu sloppier too.
If not using "no-cook" pasta, make it and cook it, leave to drain,
covered, on towels ready for assembly. Start cooking ragu. Chop the
bacon or ham, and in a large skillet, start cooking it in the olive
oil. Meanwhile, peel the onion, garlic and carrot. Chop these finely
with the cleaned celery and optional chicken liver. Wash and chop the
herbs. (Dry oregano can be substituted). Add the chopped vegetables  to
the cooking bacon, cover and heat a few moments in high heat. When  the
juices are running, add the herbs, and 1/3 of the wine (stock can  be
substituted if wine is unacceptable). Bring to the boil and reduce
over high heat. When all the liquid is evaporated, add the second
third, and repeat with that and the final quantity. Microwave note.  If
the ragu is started in a skillet, it can be transferred to a flat  open
dish and the wine evaporated at high heat in a microwave very
successfully, with minimal attention. Return to skillet for addition
of meat etc. When all the wine has been added and evaporated, and the
vegetables almost melted together, raise the heat and add the ground
(minced) beef, breaking it up and stirring well as you add it.  Keeping
the heat high, brown the meat (and if necessary pour off  excess fat).
If using canned tomatoes, chop them roughly in the can  before adding,
and if using fresh tomatoes which are somewhat lacking  in sweetness,
use a little sugar to sweeten. Fresh tomatoes should be  concassee
(peeled & seeded). Add tomatoes, and tomato puree. Cook for  about 40
minutes. Prepare cheese and spinach sauces. Chop thawed or  cooked
fresh spinach finely and leave aside until needed. Melt butter  and
stir in the flour. Cook over low heat for a minute or two, then  off
the heat, very gradually at first, stir in the milk. When all the  milk
has been added, bring to the boil over moderate heat, stirring
carefully all the time to prevent burning. When boiling, crumble in
optional stock cube, and season carefully, not forgetting several  good
grates of fresh nutmeg. Stir in cream cheese or cream. Remove  from
heat. Don't forget to use more milk if using "no-cook" pasta,  which
absorbs liquid to become tender. Grate the cheeses and mix them
carefully together. Add half to the white sauce and divide the sauce
in two equal parts. To one half, add mustard. To the other, add the
spinach and stir well in. Compose the lasagna. In a large rectangular
oven proof dish, big enough to hold a quarter of the lasagna without
much overlapping, ladle half the cheese sauce. Cover with 1/4 of the
pasta, add half the meat, then another layer of 1/3 of the remaining
pasta. Add all the spinach, then another layer of 1/2 of the  remaining
pasta. Now add the remaining meat, the last layer of pasta  and finish
with the remaining cheese sauce. Smooth well, and sprinkle  over the
remaining grated cheese togather with a few flakes of  butter. (If
you've got everything right, you shouldn't have_anything_  left).  If
using no-cook pasta, it is best to leave the composed dish an hour  or
so before baking, although you can bake right away. Cover with  foil.
Place the baking dish in a cold oven and set at 375F 180C.  Bake
covered for about 35 minutes or longer until bubbling, then  remove
foil and brown for a further 15 minutes or so. The timing is  pretty
variable, depending on how warm everything was when it went in  the
oven, and how thick the baking dish is etc. Rest 10 - 15 minutes  in a
warm place before serving (Saves burnt lips etc.).  Recipe IMH c/o Le
MarYol BBS 2;325/3.4  Posted to MM-Recipes Digest V4 #4 by "Rfm"
<Robert-Miles@usa.net> on  Feb 01, 99

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