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Family Cookbook
Laurie's Lasagna
TAKES TWO to THREE DAYS... start ahead. Sauce recipe is for 1/2 of a pan of lasagna...quadruple for 2 lasagnas but use two pans, each with double recipe.

Required Ingredients

½Cupchopped onion
Cupchopped carrot
Cupchopped celery
¾Poundground chuck (can substitute some ground veal)
Cupdry white wine
1 ½Cupcanned whole peeled tomatoes with juice (cento)
large boxes shredded parm
boxes lasagna noodles cooked well done
BECHAMEL SAUCE for 1 lasagna (double for two)
lots of salt, white pepper, nutmeg

Preparation Instructions

  1. Saute vegetables in oil/butter until soft and translucent. (at least 30 minutes)
  2. Add meat and salt and pepper. Keep crumbling the meat and vegetables with a fork. Cook until meat is done.
  3. Add milk and simmer until evaporated. Add wine and simmer until evaporated.
  4. Add tomatoes and simmer for 2 days, adding water when bone dry. (Maybe add water 6 or 7 times) Done when very dark and dense.
  5. Make Bechamel Sauce: Melt butter to bubble and stir in flour. Stir constantly for 2-3 minutes and then add lots of white pepper, salt and nutmeg to taste, maybe 4 teaspoons salt and one of nutmeg. Then slowly add milk, stirring and cooking until coats the back of a spoon.
  6. To assemble lasagna: butter pan and sprinkle lightly with parmesan cheese. Add layer of noodles, layer of meat, layer of bechamel, heavy parmesan layer, repeat, noodles, meat, bechamel, parmesan, then again noodles and bechamel thinned with extra milk to make extra moist.
  7. Bake, covered with foil, in 350 deg oven until warm through. Can be frozen and thawed overnight in the fridge, but may take longer to heat through.