Recipe - Jims Lasagne Al Forno

RAGU BOLOGNESE MEAT SAUCE
1 tablespoon Butter
1 Onion, finely chopped
3 Bacon slices, finely chopped
12 ounce Finely ground beef
One fourth pound Chicken livers finely
chopped, or liver paste
One fourth cup Dry vermouth
1 1/3 cup Beef stock
1 tablespoon Tomato paste
Grated nutmeg
Salt
Black pepper
3 tablespoon Heavy cream

BECHAMEL SAUCE
6 tablespoon Butter
2/3 cup Flour
5 cup Hot milk
One half cup Heavy cream
1 cup Freshly grated Parmesean
Grated nutmeg

LASAGNE INGREDIENTS
One half pound Lasagna noodles
Salt
1 tablespoon Olive oil

RAGU BOLOGNESE MEAT SAUCE: (you can make this in advance)

Melt butter in a large shallow pan. Add the chopped vegetables and bacon
and fry gently, stiring frequently for about 10 minutes until golden.

Add beef and fry, stirring until it changes from red to brown in color.

Add chicken livers and cook, stirring for 1 2 minutes, then add the
vermouth and simmer until it is almost completely evaporated. Stir in the
stock, tomato paste, salt and pepper to taste. Bring to a boil, cover and
simmer very gently for 45 minutes to 1 hour, stirring occasionally. Before
serving, stir in the cream, butter and nutmeg.

LASAGNA NOODLE PREPARATION: Bring a large kettle of water to boil. Add salt
and olive oil. Add noodles. Bring back to a boil. Boil for 3 minutes.
Immediately remove from heat, put a lid on the pan and let sit for 7
minutes longer. Drain and rinse in cold water. Then separate and lay
noodles on a clean towel to drain.

BECHAMEL SAUCE: Melt butter in a saucepan, stir in the milk. Bring to
simmer. Add flour, cook for 1 minute. Remove from heat and pour in cream,
beating continususly with a WIRE WISK. Return to a high heat and stir until
a smooth, thick sauce is formed, then simmer over low heat for 2 to 3
minutes. Season with salt and nutmeg.

FINAL PREPARATION: Butter an ovenproof serving dish. Spread a very thin
layer of Bolognese sauce over the bottom (this keeps the noodles from
sticking to pan), cover with an overlapping layer of noodles, then a layer
of the bechamel sauce and a sprinkling of grated Parmesean cheese. Repeat
the layers, finishing with a thinck layer of bechamel and a generous
sprinkling of cheese.

Bake immediately in a preheated oven at 350F for 30 minutes, or until
bubbly.

Serve with cut or sliced up roma tomatoes for color.

Alternately, the lasagna casserole may be covered with foil, chilled then
frozen for later use.

Source: Omalia Cooking SchoolNorthern ItalianMelyssa DonaghyInstructor

Typos by Jim Kirk captain@iquest.net
Posted to MMRecipes Digest V4 #256 by Jim Kirk captain@iquest.net on Sep
25, 1997