Not a Classic Lasagne -- or is It?
- Ready In:
- 2hrs
- Ingredients:
- 26
- Yields:
-
1 pan of lasagne
- Serves:
- 12
ingredients
- 1 lb lasagne pasta
- 1⁄2 lb mozzarella cheese, sliced
- 1⁄2 lb provolone cheese, sliced
- 1⁄4 cup parmigiano-reggiano cheese, grated
-
Meat Sauce
- 1 carrot, small dices
- 4 garlic cloves
- 10 celery ribs, small dices
- 1 medium onion, small dices
- 1⁄4 cup chopped fresh parsley
- 3 tablespoons olive oil
- 1⁄2 lb Italian sausage
- 1 lb ground beef
- 1⁄2 cup white wine
- 4 tablespoons tomato paste
- 16 ounces crushed tomatoes
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 tablespoon fresh basil leaf
-
White Sauce
- 3 cups whole milk
- 3 tablespoons melted butter
- 4 tablespoons flour
- 1 teaspoon salt
- 1 dash pepper
- 1⁄2 teaspoon nutmeg
- 1⁄2 cup parmesan cheese, grated
- 1⁄4 cup fresh parsley, chopped finely
directions
- Meat Sauce: Saute the carrot, garlic, onion, and celery in 3 tablespoons olive oil until soft.
- Crumble sausage into veggie mixture, breaking it up.
- Brown for 20 minutes.
- Crumble ground beef into mixture, stirring until broken up and browned.
- Add white wine and tomato paste, stirring well to distribute.
- Add 1/4 cup chopped parsley.
- Once all meat loses its red color, add large can of crushed tomatoes.
- White Sauce: Make the white sauce by melting butter in microwave.
- Microwave milk for three minutes.
- Combine melted butter, hot milk, flour, salt, pepper, nutmeg, and 1/4 cup chopped parsley to milk mixture.
- Add 1/2 cup parmesan; stir to melt.
- Stir to smooth, medium thickness.
- Assembly: Boil lasagne noodles until al dente.
- Line lasagne pan with layer of noodles, followed by meat sauce, followed by white sauce, followed by cheeses, including remainder of parmesan. Repeat layers, topping with cheese.
- Bake at 325 degrees until hot throughout and cheese is bubbly.
- I find this is better the day after made.
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RECIPE SUBMITTED BY
Colean
Georgetown, Texas