Ingredients:
- The Sauce:
- The Sauce:
1 cup champignon mushrooms
2 carrots, cut into slices
4 cloves garlic
dried parsley, basil and oregano
200g prosciutto or bacon
olive oil
1 kilo mixed ground beef with pork
2 cups dry red wine
4 tablespoons high fat butter
1 large red onion, chopped
chopped fresh rosemary
2 bay leaves
1 kilo mixed ground beef with pork
2 cups dry red wine
4 tablespoons high fat butter
1 large red onion, chopped
chopped fresh rosemary
2 bay leaves
salt
5 tablespoons tomato paste
5 tablespoons tomato paste
2 cans whole de-skinned tomatoes
12 tablespoons high fat butter
1/2 cup wheat flour
salt and pepper
6 cups high fat milk
- The Bechamel:
12 tablespoons high fat butter
1/2 cup wheat flour
salt and pepper
6 cups high fat milk
- The Lasagna:
salt
one pack lasagna sheets
2 tablespoons high fat butter
2 tablespoons high fat butter
3 cups grated parmesan
5 cups fresh mozzarella or fontina, grated
Preparation:
Wash and chop up your mushrooms to size; transfer to a bowl. Add the sliced carrots, chopped garlic, 2 pinches of parsley, and chopped prosciutto and mix very well.
Heat the olive oil in a large skilled or Wok over high heat. Fry the ground beef and pork mixture, breaking them up with a wooden spoon, until browned, about 10 minutes. Transfer the meat to a bowl. Add wine to the skillet, scraping up the browned bits, and add the wine and meat sauce liquid to the bowl with the meat.
Melt the butter in the skillet with the onion, chopped carrot and mushroom mixture, rosemary to taste, bay leaves and 2 good pinches of salt. Cook, stirring occasionally, until browned, 15 minutes. Add the tomato paste and stir, about another 8 minutes.
Return the meat mixture to your skillet. Keep cooking and stirring, until the liquid is absorbed. Add 2 - 3 cups water. Add the tomatoes from the can, along with their sauces and crush them with the wooden spoon. Stir well and let it simmer over medium-low heat, add 2 pinches each of oregano and basil and stir occasionally, until thickened, about 2 hours. Let it cool completely.
Meanwhile, make the bechamel: Melt the butter in a saucepan over medium heat. Add the flour, 2 pinches of salt and a good pinch of pepper; cook, whisking, 2 to 3 minutes. Gradually whisk in the milk and cook, whisking, until thickened. Reduce the heat to low and cook, whisking, about 10 more minutes.
Assemble the lasagna: Preheat the oven to 400 degrees F. Bring a few inches of salted water to a boil in a wide saucepan and boil your lasagna sheets one by one, until partially cooked, about 5 minutes, then remove with a skimmer and transfer to a saucepan filled with cold water to cool. Do this with each pasta sheet.
Brush the bottom of a deep and wide baking dish with butter. Spread 1/2 cup sauce from the skillet. Cover with a layer of pasta, then sprinkle with 1/3 cup parmesan and add 2/3 cup mozzarella. Spread 1 1/2 cups sauce over the cheeses and top with 1 cup bechamel. Repeat with 2 more layers each of pasta, parmesan and mozzarella, sauce and bechamel. Top with a layer of pasta, then cover with the remaining bechamel. Sprinkle with the remaining parmesan and mozzarella. Tuck the edges of the pasta into the baking dish.
Place the lasagna in the oven and bake until bubbly and golden at the top, about 40 minutes. Let rest 30 minutes before slicing and serving. Serve with a fresh salad and a cup red wine. Enjoy.
Wash and chop up your mushrooms to size; transfer to a bowl. Add the sliced carrots, chopped garlic, 2 pinches of parsley, and chopped prosciutto and mix very well.
Heat the olive oil in a large skilled or Wok over high heat. Fry the ground beef and pork mixture, breaking them up with a wooden spoon, until browned, about 10 minutes. Transfer the meat to a bowl. Add wine to the skillet, scraping up the browned bits, and add the wine and meat sauce liquid to the bowl with the meat.
Melt the butter in the skillet with the onion, chopped carrot and mushroom mixture, rosemary to taste, bay leaves and 2 good pinches of salt. Cook, stirring occasionally, until browned, 15 minutes. Add the tomato paste and stir, about another 8 minutes.
Return the meat mixture to your skillet. Keep cooking and stirring, until the liquid is absorbed. Add 2 - 3 cups water. Add the tomatoes from the can, along with their sauces and crush them with the wooden spoon. Stir well and let it simmer over medium-low heat, add 2 pinches each of oregano and basil and stir occasionally, until thickened, about 2 hours. Let it cool completely.
Meanwhile, make the bechamel: Melt the butter in a saucepan over medium heat. Add the flour, 2 pinches of salt and a good pinch of pepper; cook, whisking, 2 to 3 minutes. Gradually whisk in the milk and cook, whisking, until thickened. Reduce the heat to low and cook, whisking, about 10 more minutes.
Assemble the lasagna: Preheat the oven to 400 degrees F. Bring a few inches of salted water to a boil in a wide saucepan and boil your lasagna sheets one by one, until partially cooked, about 5 minutes, then remove with a skimmer and transfer to a saucepan filled with cold water to cool. Do this with each pasta sheet.
Brush the bottom of a deep and wide baking dish with butter. Spread 1/2 cup sauce from the skillet. Cover with a layer of pasta, then sprinkle with 1/3 cup parmesan and add 2/3 cup mozzarella. Spread 1 1/2 cups sauce over the cheeses and top with 1 cup bechamel. Repeat with 2 more layers each of pasta, parmesan and mozzarella, sauce and bechamel. Top with a layer of pasta, then cover with the remaining bechamel. Sprinkle with the remaining parmesan and mozzarella. Tuck the edges of the pasta into the baking dish.
Place the lasagna in the oven and bake until bubbly and golden at the top, about 40 minutes. Let rest 30 minutes before slicing and serving. Serve with a fresh salad and a cup red wine. Enjoy.
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