 | Recipe:
For the meat sauce: In a heavy
skillet, melt the butter and saut� the onion, garlic, and celery over low
heat until golden. Transfer to a heavy 3-4 quart saucepan. To the same skillet
add olive oil and saut� sausage and beef until lightly browned, breaking up
any lumps. Drain excess fat. Add wine to meat and bring to a boil, stirring
constantly until wine is almost evaporated. Add meat to the saucepan containing
onion mixture, and then add tomatoes, tomato paste, beef stock, and all spices.
Simmer partially covered for 30 minutes, stirring occasionally. Remove and
discard bay leaf.
For the b�chamel sauce: In a heavy
2-3 quart saucepan, melt butter over low heat. Whisk in flour and cook slowly
for 2 to 3 minutes; do not let the flour brown, this will cause the sauce
to be brown. Stir constantly. Gradually add the milk and cream, stirring with
a whisk to prevent lumping. Heat to boiling, stirring constantly, until the
sauce thickens. Remove from heat and add salt and nutmeg.
Mix 3/4 of the mozzarella cheese
with the ricotta cheese and set aside. Grease a 9x13 baking dish. Cook lasagna
noodles according to the package directions. Drain on towels. To assemble,
spread 1/4 inch of meat sauce evenly in prepared dish. Layer with 1/3 of the
noodles, then 1/3 of the b�chamel sauce and 1/3 of the cheese mixture. Repeat
twice. Top with reserved mozzarella and sprinkle with Parmesan cheese. Bake
in a 350-degree oven until bubbly, about 30 minutes. | |
