Lasagna >
| | Lasagne Bolognese #2
3 tablespoons of butter or margarine
3 tablespoons of flour
1 cup of milk
1 cup of whipping cream
1/4 teaspoon of salt
a dash of pepper
1/2 pound of lasagne noodles
Meat Sauce Bolognese
1 cup (4 ounces) of grated Parmesan cheese
Melt butter in a saucepan; blend in flour. Gradually add milk and cream, stirring until thickened and smooth. Add salt and pepper.
Cook lasagna noodles in boiling salted water according to package directions. Drain, rinse, and spread on a damp towel.
Spread a thin layer of Meat Sauce Bolognese in a 13x9 inch baking dish. Top with a layer of half the lasagna noodles, half the Meat Sauce Bolognese, half the white sauce, and half the cheese; repeat layers.
Bake uncovered, at 375ºF. 35 to 40 minutes or until mixture is bubbly and top is golden brown. Let stand 10 minutes. Cut into squares to serve. 8 servings
Meat Sauce Bolognese
6 bacon slices
1 medium onion, chopped
1/2 cup of chopped celery
1/2 cup of chopped carrot
6 tablespoons of butter or margarine
1/4 pound of chicken livers, diced
1 pound of ground beef round
1 teaspoon of salt
1/2 teaspoon of oregano
1/4 teaspoon of nutmeg
1 bay leaf
2 tablespoons of vinegar
one 8 ounce can of tomato sauce
1 cup of beef bouillon
1 cup of sliced fresh mushrooms
1/2 cup of dry white wine
Sauté bacon in a skillet; drain off all but 2 tablespoons fat. Add onion, celery, and carrot; cook until tender.
Add 2 tablespoons butter and the chicken livers. Brown lightly; add ground beef round. Cook 10 to 15 minutes, or until well browned.
Stir in salt, oregano, nutmeg, bay leaf, vinegar, tomato sauce, and bouillon. Cover and simmer 1/2 hour.
Sauté mushrooms in remaining 4 tablespoons butter. Add to meat sauce along with wine. Remove bay leaf. Simmer 1/2 hour longer. |
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