-
1
For Bolognese Sauce: In large pot heat butter over medium-high heat.
-
2
Add bacon and ham and saute until carmelized and light brown, about 10 minutes.
-
3
Add ground meats and cook over high heat until well browned and stirring constantly, about 20 minutes.
-
4
Add the onions, carrots, celery and mushrooms and cook until soft, about 5 minutes.
-
5
Add garlic, cloves and nutmeg to the pan and cook for 2 minutes.
-
6
Add wine and cook till almost evaporated.
-
7
Add stock, simmer over medium-high heat about 45 minutes or until sauce is thickened and flavorful.
-
8
Season to taste with salt and pepper.
-
9
Stir in the creamand parsley and adjust seasoning if necessary.
-
10
Set aside until ready to assemble.
-
11
Bechamel Sauce:In saucepan, melt butter over low heat and stir in flour, stirring constantly until smooth, about 2 minutes.
-
12
Slowly whisk in milk to blend together.
-
13
Set over high heat and quickly bring to a boil for 1 minute, stirring constantly.
-
14
Allow to cook for 5 minutes or so until floury taste is gone.
-
15
Remove from heat and add salt and nutmeg to taste.
-
16
To assemble:Preheat oven to 350.
-
17
Butter a large rectangular baking dish.
-
18
Spoon 1/2 cup of meat sauce onto the bottom of the dish.
-
19
Cover with 1 layer of cooked lasagna noodles.
-
20
Top with 1 layer of meat sauce, completely covering noodles, then add a light dusting of cheese.
-
21
Repeat layering in orders given until all have been used, ending with a topping of bechamel sauce and cheese.
-
22
Bake covered for 45 minutes with aluminum foil; then uncover and bake for 15 minutes until cheese on top is lightly golden brown.
-
23
Let rest for 10 minutes before serving.
