Classic Lasagna Bolognese

* Exported from MasterCook II *

CLASSIC LASAGNA BOLOGNESE

Recipe By : COOKING LIVE SHOW #CL8781
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds fresh pasta sheets cut into 4x17 inch stri
1 cup grated Parmigiano Reggiano cheese
1 Bechamel sauce recipe
1 Bolognese sauce recipe additional
grated cheese for the Bechamel sauce
Bechamel sauce:
3 cups hot milk
6 tablespoons butter
6 tablespoons flour
1/2 each teaspoon salt and ground white pepper


Gently heat the milk over a low flame but do not boil. While the milk
is
heating put the butter into a sauce pot and slowly melt over low
heat. When
the butter is melted whisk in the flour gradually to avoid lumps and
gently
cook this roux. Using a wire whisk, very slowly begin to pour the hot
milk
into the roux, a little at a time. Avoid lumps by going very slowly.
When
all the milk has been added, add the seasoning, turn the heat very
low and
cook for 20 minutes. When finished allow to cool somewhat before
using in
the lasagna recipe.

Bolognese sauce:
2 tablespoons olive oil
2 tablespoons butter
1 small onion, chopped
1/2 cup chopped celery
1/2 cup finely chopped carrot
1 pound ground beef
Salt and pepper
1/2 cup dry white wine
2 cups canned plum tomatoes, seeds removed and roughly chopped
1 cup water

Heat the oil and butter together, over low heat, in a heavy bottomed
pot.
Add the onion, celery and carrot and cook till wilted. Add the meat
and,
breaking up the meat with a fork or spoon, cook gently and stirring
frequently. Season the meat with salt and pepper, add the wine and
allow
the wine to cook completely down to almost dry before adding the
tomatoes
and water. Adjust the heat to a slow simmer and, being careful not to
cook
too rapidly, cook the meat and tomato sauce for between 3 to 4 hours.
Stir
frequently to avoid scorching the bottom of the pot and keep an eye
on this
simmering pot. When the sauce has cooked for several hours and the
excess
water has cooked off, remove from the heat and allow to cool before
assembling the lasagna.

Pasta:
2 pounds fresh pasta sheets, cut into 4 x17 inch strips
12 quarts water in a large pot suitable in which to cook the pasta
2 tablespoons salt
Large bowl of water with ice cubes to cool the pasta

Bring the 12 quarts water to the boil. Before cooking the pasta have
all
the equipment and ice water ready for the cooking and chilling
process. Add
the salt to the pasta pot, re-boil and begin to blanch or par-cook
the
pasta in batches. Cook each batch for 2 to 3 minutes in rapidly
boiling
water before using a large wire strainer to scoop out the cooked
pasta,
submerge in the ice water and then resume cooking another batch of
pasta
using the same method. Small bathes ensure uniform cooking and
cooling.
When the pasta sheets have cooled in 1 or 2 minutes, remove them from
the
water and place them on paper towels to dry. When all the pasta has
been
cooked in this manner the lasagna may be assembled.

Assemble and bake the lasagna:

Pre-heat the oven to 375 degrees f.

Spread some Bechamel on the bottom of the baking pan. Top with a
layer of
pasta sheets. Spread a thin layer of meat sauce on top of the pasta,
top
with a layer of Bechamel, evenly sprinkle on some grated Parmigiano
cheese
and top with another single layer of pasta. Do this layering process
until
all of the ingredients have been used and making sure that the final
and
top layer is Bechamel sauce with Parmigiano sprinkled on. When the
baking
dish is completely filled the lasagna is ready to be baked. Place
into the
oven and bake for 45 minutes until the top has begun to brown and the
edges
are crispy.

Two variations:

Southern style:

1 pound Mozzarella cheese thinly sliced
1 pound Ricotta cheese
4 egg yolks
2 tablespoons ground black pepper
2 pounds pasta
1 recipe meat sauce
1 cup Parmigiano cheese
No bechamel

Combine the yolks and the ricotta cheese to make a mixture that will
be
used in place of the bechamel sauce. When assembling, ad some sliced
mozzarella to the layering technique and be sure that the final layer
is
one of mozzarella cheese. Bake using the same directions.

Vegetarian style:

2 pounds pasta sheets
1 pound Mozzarella cheese
1 pound Ricotta
4 egg yolks
1 pound fresh Crimini mushrooms, thinly sliced
1/2 pound zucchini, thinly sliced
2 pounds fresh spinach leaves, well washed
2 cups tomato sauce made in a similar slow cooked fashion but
meatless and
with the addition of basil leaves
1 cup Parmigiano cheese
1/4 cup olive oil
Salt and pepper

The layering technique is the same here as in the previous recipe.
The
vegetables must be cooked first. Saute the sliced mushrooms in 1
tablespoon
of olive oil, season with salt and pepper and cool. Saute the
zucchini with
1 tablespoon of olive oil, season and cool. Cook the spinach leaves
in the
same fashion but cool by placing on paper towels to absorb the excess
moisture. Assemble in the same fashion alternating pasta, ricotta,
mushrooms, spinach, tomato sauce, Parmigiano, zucchini, mozzarella
and
pasta. Finally ending with a top layer of mozzarella. Bake similarly
at 375
degrees until golden and crisp.

Cool all three lasagnas for 20 minutes before serving.

Serves 12-18 servings, using a 10 x 17-inch baking dish

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