real Italian lasagna noodles, the quick-cook kind (they are thinner than regular lasagna noodles
1 large onion
3 carrots, finely shredded
2 celery stalks, finely shredded
peas
mushrooms
ham, cooked, thinly sliced
Parmesan cheese, shredded
mozzarella cheese, shredded
olive oil
5 cans tomato sauce
1 can diced tomatoes
basil, salt, pepper, and other Italian spices
5 hard-boiled eggs
Bescimella sauce: 1 stick of butter, melted
4 tablespoons flour
1/2 cup milk
pinch of nutmeg
Instructions
For the red sauce, dice onions and fry in olive oil, then fry shredded carrots and celery until it becomes a yellowish, brown color. Fry meat. Add meat to shredded vegetables and add tomato sauce and tomatoes with seasonings. Boil for at least 30 minutes. The longer, the better. Grease and flour a nice, deep pan (9 x 13). Layer ingredients: pasta, sauce and sliced boiled eggs and mushrooms and cheese, pasta, sauce and peas and cheese, pasta, sauce and ham and cheese, pasta, sauce and cheese and bescimella and more cheese. It doesn’t matter the order of how things go on. The items can be combined in any way you’d like. It just depends on how tall your pan is and how much pasta you have. Feel free to add other things or take things out. Then you cover with foil and bake at 325 for almost an hour—don’t let it burn! Take it out when the cheese gets a tiny bit brown. Let it set up and cool a bit before serving.
Originally Submitted
1/11/2008
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