Lasagna Bolognese

This lasagna recipe is a spectacular dish to serve company.  You can make it ahead so you can focus on the side dishes the day you serve your meal.

Prepare “sugo di carne” (meat–tomato sauce)

3 tablespoons extra-virgin olive oil

3 tablespoons butter

1 medium onion, finely diced

1 carrot, finely diced

½ stick celery, finely diced

1 garlic clove, diced

1 lb ground meat

¼ cup dry white wine

Salt and pepper

2½ cups tomatoes, puréed in a blender (I use a can of tomatoes with a little tomato sauce)

Pinch of nutmeg

2 tablespoons milk

Prepare the “balsamella” (white sauce)

4 tablespoons butter

2 oz flour

2¼ cups milk

Salt

1 oz parmigiano reggiano, freshly grated (purchase from a store that sells good cheese)

Pinch of nutmeg

Ingredients to finish the lasagna

Lasagna Pasta (I use the no boil pasta which tastes good and is easy to use)

1 teaspoon extra-virgin olive oil

6 oz parmigiano reggiano, freshly grated

 

1.  Preheat oven to 350°.

2   Butter a flat oven pan approximately 9 x 12 inch and spread over it 2 – 3 tablespoons of tomato sauce.

3.  Place one layer of pasta strips, spread with the tomato sauce, the balsamella sauce, and the grated parmigiano reggiano cheese.

4.  Repeat the layers until all ingredients are used. Bake for about 25 – 30 minutes or more. Serve hot.

 

The lasagna can may be made ahead, refrigerated, and heated before serving