Recipe courtesy of Michele Urvater
First make the bechamel sauce. In a saucepan melt butter.
Add flour, stir to combine and cook for 3 minutes. Then add the hot milk, and cook whisking occasionally for
3-5 minutes until thickened and lightly coating the back of a spoon. Season to taste with salt, pepper, and
nutmeg and set aside. For the meat sauce, in a skillet melt butter. Add onions, carrots, celery and cook,
stirring occasionally for 5 minutes. Then add the smoked ham and cook for another 5 minutes. Add ground beef
and pork, and white wine, stir to combine and reduce 1 minute. Add plum tomatoes, chicken stock, tomato
paste, bay leaf, oregano, salt & pepper to taste. Bring to a boil and simmer 1 hour.
Preheat oven to 350F. Brush the bottom and sides of a 9x12x13-inch baking dish with butter. Spread a layer
of the meat sauce evenly over the bottom of a baking dish. Then add 1 cup of the bechamel sauce-smoothing it
over the meat sauce. Add 1/3 of the lasagne sheets. Continue with 3 more layers. Sprinkle top with parmesan
cheese. Place in oven and bake for 30 minutes, or until the cheese is bubbling.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (277g) | ||
Recipe Makes: 5 | ||
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Calories: 322 | ||
Calories from Fat: 166 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.4g | 25 % | |
Saturated Fat 11.3g | 56 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 62.1mg | 19 % | |
Sodium 951.6mg | 33 % | |
Potassium 259.5mg | 7 % | |
Total Carbohydrate 21.8g | 6 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 20.5g | ||
Protein 18g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 322
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