This is a very authentic Bolognese lasagne, not an Italian-American lasagne swimming in way too much mozzarella and red sauce
3tbsp olive oil
1 carrot, chopped
1 onion, chopped
2 and 3/4 cups ground meat (we used italian sausage and ground beef, about 50/50)
1/2 cup dry white wine (Ruffino “lumina”pinot grigio 2003)
1 cup strained tomatos (at 1 cup, you’ll barely notice they’re even there.)
2tbsp butter (plus some to grease the pan)
Lasagne noodles, 1 box worth
1 recipe bechamel sauce
1 cup parmesan cheest, grated
Cook veggies in olive oil, add meat, brown. Add wine, cook until evaporated. Add tomatoes, season, simmer about 30 minutes. Cook pasta during this time.
Assemble: layer of noodles, layer of meat mixture, layer of bechamel, sprinkle parmesan and dot with butter – repeat until you run out. I think we had something like 4 layers of pasta in ours. Bake 30 minutes at 400.
1/4 cup butter
1/4 cup flour
2 and 1/4 cup milk
(make roux, add milk, bring to boil, reduce, cover let simmer for 20 minutes (stirring occassionally), season).
For some reason, the bottom layer of noodles ended up rather crispy – I think the butter made its way to the bottom of the dish and fried them. Otherwise, its really quite a good recipe. Don’t prepare it expecting a typical lasagne though.