-
1
Gently heat the milk over a low flame but do not boil.
-
2
While the milk is heating put the butter into a sauce pot and slowly melt over low heat.
-
3
When the butter is melted whisk in the flour gradually to avoid lumps and gently cook this roux.
-
4
Using a wire whisk, very slowly begin to pour the hot milk into the roux, a little at a time.
-
5
Avoid lumps by going very slowly.
-
6
When all the milk has been added, add the seasoning, turn the heat very low and cook for 20 minutes.
-
7
When finished allow to cool somewhat before using in the lasagna recipe.
-
8
Heat the oil and butter together, over low heat, in a heavy bottomed pot.
-
9
Add the onion, celery and carrot and cook till wilted.
-
10
Add the meat and, breaking up the meat with a fork or spoon, cook gently and stirring frequently.
-
11
Season the meat with salt and pepper, add the wine and allow the wine to cook completely down to almost dry before adding the tomatoes and water.
-
12
Adjust the heat to a slow simmer and, being careful not to cook too rapidly, cook the meat and tomato sauce for between 3 to 4 hours.
-
13
Stir frequently to avoid scorching the bottom of the pot and keep an eye on this simmering pot.
-
14
When the sauce has cooked for several hours and the excess water has cooked off, remove from the heat and allow to cool before assembling the lasagna.
-
15
Bring the 12 quarts water to the boil.
-
16
Before cooking the pasta have all the equipment and ice water ready for the cooking and chilling process.
-
17
Add the salt to the pasta pot, re-boil and begin to blanch or par-cook the pasta in batches.
-
18
Cook each batch for 2 to 3 minutes in rapidly boiling water before using a large wire strainer to scoop out the cooked pasta, submerge in the ice water and then resume cooking another batch of pasta using the same method.
-
19
Small bathes ensure uniform cooking and cooling.
-
20
When the pasta sheets have cooled in 1 or 2 minutes, remove them from the water and place them on paper towels to dry.
-
21
When all the pasta has been cooked in this manner the lasagna may be assembled.
-
22
Assemble and bake the lasagna:
-
23
Pre-heat the oven to 375 degrees f.
-
24
Spread some Bichamel on the bottom of the baking pan.
-
25
Top with a layer of pasta sheets.
-
26
Spread a thin layer of meat sauce on top of the pasta, top with a layer of Bichamel, evenly sprinkle on some grated Parmigiano cheese and top with another single layer of pasta.
-
27
Do this layering process until all of the ingredients have been used and making sure that the final and top layer is Bichamel sauce with Parmigiano sprinkled on.
-
28
When the baking dish is completely filled the lasagna is ready to be baked.
-
29
Place into the oven and bake for 45 minutes until the top has begun to brown and the edges are crispy.
-
30
Two variations:
-
31
Southern style:
-
32
1 pound Mozzarella cheese thinly sliced
-
33
1 pound Ricotta cheese
-
34
4 egg yolks
-
35
2 tablespoons ground black pepper
-
36
2 pounds pasta
-
37
1 recipe meat sauce
-
38
1 cup Parmigiano cheese
-
39
No bichamel
-
40
Combine the yolks and the ricotta cheese to make a mixture that will be used in place of the bichamel sauce.
-
41
When assembling, ad some sliced mozzarella to the layering technique and be sure that the final layer is one of mozzarella cheese.
-
42
Bake using the same directions.
-
43
Vegetarian style:
-
44
2 pounds pasta sheets
-
45
1 pound Mozzarella cheese
-
46
1 pound Ricotta
-
47
4 egg yolks
-
48
1 pound fresh Crimini mushrooms, thinly sliced
-
49
1/2 pound zucchini, thinly sliced
-
50
2 pounds fresh spinach leaves, well washed
-
51
2 cups tomato sauce made in a similar slow cooked fashion but meatless and with the addition of basil leaves
-
52
1 cup Parmigiano cheese
-
53
1/4 cup olive oil
-
54
Salt and pepper
-
55
The layering technique is the same here as in the previous recipe.
-
56
The vegetables must be cooked first.
-
57
Sauti the sliced mushrooms in 1 tablespoon of olive oil, season with salt and pepper and cool.
-
58
Saute the zucchini with 1 tablespoon of olive oil, season and cool.
-
59
Cook the spinach leaves in the same fashion but cool by placing on paper towels to absorb the excess moisture.
-
60
Assemble in the same fashion alternating pasta, ricotta, mushrooms, spinach, tomato sauce, Parmigiano, zucchini, mozzarella and pasta.
-
61
Finally ending with a top layer of mozzarella.
-
62
Bake similarly at 375 degrees until golden and crisp.
-
63
Cool all three lasagnas for 20 minutes before serving.
