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: MICHAEL.S 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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