INGREDIENTS

INSTRUCTIONS

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.
For the Bolognese sauce: Heat the oil and butter together, over low
heat, in a heavy-bottomed pot. Add the onion, celery and carrot and
cook until 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. For 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.
Preheat the oven to 375 degrees. To  assemble and bake the lasagna:
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 sprinkle 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 browned and  the edges are crispy. This
recipe yields 10 to 12 servings using a  10- by 17-inch lasagna pan or
baking dish  Recipe Source: MICHAELS PLACE with Michael Lomonaco From
the TV FOOD  NETWORK - (Show # ML-1A36 broadcast 04-19-1997) Downloaded
from their  Web-Site - http://www.foodtv.com  Formatted for MasterCook
by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com ~or-
MAD-SQUAD@prodigy.net  04-19-1997  Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.

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