Lasagna Bolognese
from chef and author emeril lagasse 
  for the lasagna
1-1/2 lb.  lasagna noodles.
1 cup  freshly grated parmesan cheese
  bolognese sauce
  bchamel sauce
  for the bolognese sauce
2 Tbsp  butter
6   strips bacon, diced
1/4 lb.  ham, diced
1/2 lb.  ground veal or ground pork, or 1/4 pound of each
1-1/2 cup  chopped onion
1/2 cup  finely chopped carrot
1/2 cup  finely chopped celery
1/4 lb.  thinly sliced mushrooms
3 clove  garlic, minced
pinch  of dried cloves
1/4 tsp  ground nutmeg
3 Tbsp  tomato paste
1 cup  dry white wine
4 cup  chicken stock
1-1/2 tsp  salt
1/4 tsp  black pepper
1/2 cup  heavy cream
1/4 cup  chopped parsley
  for the béchamel sauce
4-1/2 cup  milk
6 Tbsp  butter
6 Tbsp  flour
1 tsp  salt
1/4 tsp  nutmeg
make the bolognese sauce: in a large pot, heat the butter over medium-high 
heat. add the bacon and ham and sauté until caramelized and light brown, 
about 10 minutes. add the ground meats and cook over high heat until well 
browned, stirring constantly, about 20 minutes. add the onions, carrots, 
celery and mushrooms and cook until soft, about 5 minutes. add the garlic, 
cloves and nutmeg to the pan and cook for 2 minutes. add the tomato paste 
and cook for an additional 2 minutes. add the wine and cook until almost 
evaporated. add the stock and simmer over medium-high heat until sauce is 
thickened and flavorful, about 45 minutes to 1 hour. 
season the sauce with salt and pepper to taste. stir in the cream and 
parsley, and adjust seasoning if necessary. set aside until ready to 
assemble lasagna. 
make the béchamel sauce: in a saucepan, melt the butter over low heat and 
stir in the flour, stirring constantly until smooth, about 2 minutes. 
slowly whisk the milk into the flour, stirring vigorously to blend 
together. set over high heat and quickly bring to a boil for 1 minute 
stirring. allow to cook another 5 minutes, or until floury taste is gone. 
remove from the heat and add salt and nutmeg to taste. 
build the lasagna: preheat the oven to 350 degrees f. butter a large 
rectangular baking dish, then spoon some meat sauce onto the bottom of the 
dish. cover with one sheet of pasta. top the lasagna with a layer of meat 
sauce (making certain that pasta is completely covered), a layer of 
béchamel sauce, then a light dusting of cheese. repeat layering lasagna, 
sauces and cheese in this manner until all have been used, ending with a 
topping of béchamel sauce and cheese. bake the lasagna covered with 
aluminum foil for 45 minutes, and then unwrap and return to the oven for 
15 minutes to reach a golden brown. allow to sit 10 minutes to firm before 
(ID: 6962) Mirror: Thu, Jul 15, 2004

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