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1
Prepare the Bolognese Sauce First:
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2
Saute onions, carrots, celery and garlic in the butter.
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3
After 5 minutes once the veggies are soft, add the ground meats and brown them.
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4
Add salt and pepper to taste.
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5
Once meats are browned, drain grease and add tomato paste, wine, broth/stock, and parsley.
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6
Simmer mixtures slowly for 2 and 1/2 hours, adding another 1/2 cup of broth/stock to your desired thickness (should be fairly thick).
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7
As that simmers, start to prepare the meatballs:
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8
Chop up the prosciutto.
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9
Mix it in with the other 3 meats and add Parmigiano cheese.
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10
Add parsley, garlic, and bread crumbs.
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11
Then add the beaten egg.
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12
Check moisture; if too wet, add more bread crumbs.
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13
Form mixture into very small balls about 1/2 to 1 size.
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14
Saute the meatballs in about 2 Tablespoons of butter for 10 minutes, stirring so that all sides are browned.
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15
Remove from butter and place on a plate with an absorbent towel.
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16
Keep the meatballs warm.
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17
Freeze what you dont use.
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18
Next prepare the White Sauce:
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19
Blend all three ingredients together (cheese, parsley, egg).
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20
Set aside until you are ready to assemble the lasagna.
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21
Assemble the Lasagna:
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22
Pre-heat oven to 360 degrees.
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23
In a large, deep pot, boil some slightly salted water.
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24
Partially cook the lasagna noodles (I recommend that you cook them for about half of the time indicated on the box).
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25
Pour noodles into a colander and run under cold water.
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26
Brush some olive oil on the bottom and sides of a HUGE, DEEP lasagna pan.
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27
Lay a very thin layer of the bolognese sauce on the bottom of pan.
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28
Layer first layer of noodles, overlapping each a bit.
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29
Spread a thin layer of white sauce.
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30
Spread layer of meatballs.
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31
Sprinkle on a layer of prosciutto and salami.
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32
Pour a layer of bolognese sauce on top and then sprinkle a layer of Mozzarella.
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33
Sprinkle thin layer of Parmigiano.
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34
REPEAT for 3 full layers, using up all ingredients.
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35
Bake for 30 minutes!
