Italian Lasagna with White Sauce

Italian Lasagna with White Sauce
  • 1/2 cup porcini mushrooms (if dried, soaked in hot water for 1/2 hour)
  • 1 cup red wine (dry)
  • 1/2 lb pork, ground
  • 1/2 lb veal, ground
  • 1/2 lb beef, ground
  • 1 onion, chopped fine
  • 1 stalk celery, chopped fine
  • 1 carrot, chopped fine
  • 1 can plum tomatoes
  • 2 tbsp tomato paste
  • herbs: basil, marjoram or oregano
  • 6 tbsp butter
  • 5 tbsp flour
  • 2 1/2 tbsp milk
  • noodles
  1. Chop veggies, cook in 2 tbsp oil and 2 tbsp melted butter until soft. Then add meat. Brown well. Drain fat off or cool and skim.
  2. Remove stems from mushrooms and discard. Chop mushrooms finely, add wine and tomatoes. Simmer. Also add 2 tbsp tomato sauce, salt and pepper. Cook until thick. Near end of cooking, add herbs.
  3. White sauce: melt butter, then add flour and whisk until slightly thickened. Then add milk slowly, stirring to incorporate it.
  4. Cook noodles for 5 minutes until slightly soft. Then drop in ice cold water, rub hand down to dry and lay on towels.
  5. Layer some meat sauce first, then cream sauce (should be quite thin). Place noodles on the meat sauce. Repeat. Top layer white sauce with grated parmesan or romano.
  6. Cook 15-20 minutes at 375*F in a 9 x 13 pan. Let rest 10 minutes before serving.
  7. Can be frozen.


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