-
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
For the Bolognese sauce: 2 tablespoons olive oil 2 tablespoons butter 1 small onion, chopped 1/2 cup chopped celery 1/2 cup finely chopped carrot 1 pound ground beef Salt and pepper 1/2 cup dry white wine 2 cups canned plum tomatoes, seeds removed and roughly chopped 1 cup water
-
9
Heat the oil and butter together, over low heat, in a heavy bottomed pot.
-
10
Add the onion, celery and carrot and cook until wilted.
-
11
Add the meat and, breaking up the meat with a fork or spoon, cook gently and stirring frequently.
-
12
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.
-
13
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.
-
14
Stir frequently to avoid scorching the bottom of the pot and keep an eye on this simmering pot.
-
15
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.
-
16
For the pasta: 2 pounds fresh pasta sheets, cut into strips 4 by 17 inches 12 quarts water in a large pot suitable in which to cook the pasta 2 tablespoons salt A large bowl of water with ice cubes to cool the pasta 1 cup grated Parmigiano-Reggiano cheese, plus additional grated cheese
-
17
Bring the 12 quarts water to the boil.
-
18
Before cooking the pasta have all the equipment and ice water ready for the cooking and chilling process.
-
19
Add the salt to the pasta pot, reboil and begin to blanch or parcook the pasta in batches.
-
20
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.
-
21
Small bathes ensure uniform cooking and cooling.
-
22
When the pasta sheets have cooled in 1 or 2 minutes, remove them from the water and place them on paper towels to dry.
-
23
When all the pasta has been cooked in this manner the lasagna may be assembled.
-
24
To assemble and bake the lasagna:
-
25
Preheat the oven to 375 degrees.
-
26
Spread some bechamel on the bottom of the baking pan.
-
27
Top with a layer of pasta sheets.
-
28
Spread a thin layer of meat sauce on top of the pasta, top with a layer of bechamel, evenly sprinkle on some grated Parmigiano cheese and top with another single layer of pasta.
-
29
Do this layering process until all of the ingredients have been used and making sure that the final and top layer is bechamel sauce with Parmigiano sprinkled on.
-
30
When the baking dish is completely filled the lasagna is ready to be baked.
-
31
Place into the oven and bake for 45 minutes until the top has browned and the edges are crispy.
