1/2 pound ground veal or pork, or 1/4 pound of each
1 pound ground beef
1 1/2 cups chopped onions
1/2 cup chopped carrots
1/2 cup finley chopped celery
1/4 pound mushrooms
3 cloves of garlic
pinch of cloves
1/4 t nutmeg
3 T tomatoe paste
1 cup white wine
3 cups chicken stock
1 1/2 t salt & 1/4 black pepper
1/2 cup heavy cream
1/4 cup parsley
Instructions
For the sauce, heat the butter in a large pot over medium-high heat. Add the bacon and ham and cook, stirring for 10 minutes. Add the ground meats and cook, stirring constantly over high heat until browned, about 20 minutes. Add the onions, carrots celery and mushrooms and cook until soft about 5 min. Add garlic, cloves, and nutmeg and cook 2 min. Add the tomato paste and cook for 2 min. Add the wine and cook until almost evaporated. Add the stock and simmer over medium-high heat until sauce is thickened, about 45 min.Season with salt and pepper to taste. Stir in cream and parsley.
BACHAMEL SAUCE-
6 T butter
6T flour
4 1/2 cups milk
1 t salt
1/4 t nutmeg
1 cup fresh grated parmesan cheese
in a sauce pan , melt the butter over low heat and stir in the flour, stirring constantly until smooth, about 2 mins. Slowly whisk in the milk, stirring vigorously to blend. Increase the heat to high and bring to a boil for 1 minute, stirring. Allow to cook for 5 mins, or until the floury taste is gone. Remove from the heat and add the salt and nutmeg.
Butter a 9x13 baking dish, then spoon 1 cup of meat sauce onto the bottom of dish, cover with sheet pasta. Top the lasagna with a layer of meat sauce (making certain the pasta is covered), a layer of Bachamel sauce, then a light dusting of cheese. Repeat layering lasagna, sauces and cheese. end with bachamel and cheese. 350 degrees
Bake until the lasagna is bubbling and golden brown, about 1 hour Allow to rest 10 min.
Originally Submitted
12/18/2019
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