Try this Jims Lasagne Al Forno recipe, or contribute your own.
Suggest a better descriptionRAGU BOLOGNESE MEAT SAUCE: (you can make this in advance) Melt butter in a large shallow pan. Add the chopped vegetables and bacon and fry gently, stiring frequently for about 10 minutes until golden. Add beef and fry, stirring until it changes from red to brown in color. Add chicken livers and cook, stirring for 1 - 2 minutes, then add the vermouth and simmer until it is almost completely evaporated. Stir in the stock, tomato paste, salt and pepper to taste. Bring to a boil, cover and simmer very gently for 45 minutes to 1 hour, stirring occasionally. Before serving, stir in the cream, butter and nutmeg. LASAGNA NOODLE PREPARATION: Bring a large kettle of water to boil. Add salt and olive oil. Add noodles. Bring back to a boil. Boil for 3 minutes. Immediately remove from heat, put a lid on the pan and let sit for 7 minutes longer. Drain and rinse in cold water. Then separate and lay noodles on a clean towel to drain. BECHAMEL SAUCE: Melt butter in a saucepan, stir in the milk. Bring to simmer. Add flour, cook for 1 minute. Remove from heat and pour in cream, beating continususly with a WIRE WISK. Return to a high heat and stir until a smooth, thick sauce is formed, then simmer over low heat for 2 to 3 minutes. Season with salt and nutmeg. FINAL PREPARATION: Butter an ovenproof serving dish. Spread a very thin layer of Bolognese sauce over the bottom (this keeps the noodles from sticking to pan), cover with an overlapping layer of noodles, then a layer of the bechamel sauce and a sprinkling of grated Parmesean cheese. Repeat the layers, finishing with a thinck layer of bechamel and a generous sprinkling of cheese. Bake immediately in a preheated oven at 350F for 30 minutes, or until bubbly. Serve with sliced roma tomatoes for color. Alternately, the lasagna casserole may be covered with foil, chilled then frozen for later use. Source: Omalia Cooking School-Northern Italian-Melyssa Donaghy-Instructor Typos by Jim Kirk - captain@iquest.net Posted to MM-Recipes Digest V4 #256 by Jim Kirk
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Serving Size: 1 Serving (886g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 918 | ||
Calories from Fat: 431 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.9g | 64 % | |
Saturated Fat 24.6g | 123 % | |
Monounsaturated Fat 15.8g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 182.7mg | 56 % | |
Sodium 955.4mg | 33 % | |
Potassium 1157mg | 30 % | |
Total Carbohydrate 79.9g | 24 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 77.8g | ||
Protein 33.7g | 48 % | |
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: 918
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