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1
Preheat oven to 375 degrees F.
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2
Cook the pasta sheets in boiling, salted water until al dente.
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3
Shock the pasta in cold water.
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4
Lay the pasta out onto a clean kitchen towel and dry.
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5
Take 1/2 of the melted butter and coat the bottom a 13 by 9 by 2-inch pan.
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6
Place a layer of pasta to cover bottom of pan.
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7
Ladle a thin layer of tomato sauce over the pasta, and sprinkle with 1/4 of the mozzarella.
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8
Add another layer of pasta sheets over the cheese.
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9
Ladle a thin layer of bechamel sauce over the pasta.
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10
Sprinkle 1/4 of the ground veal and 1/4 of the Parmigiano evenly over the bechamel.
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11
Repeat layering, until there are 3 layers of each.
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12
Add the final layer of fresh pasta and cover top layer with the remaining mozzarella, veal, Parmigiano and tomato sauce.
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13
Finally, ladle the remaining 1/4 cup of melted butter over the top and cover the pan with aluminum foil.
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14
Bake approximately 30 minutes.
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15
Let stand for about 10 minutes before serving.
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16
Saute the onion in olive oil until brown.
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17
Add the tomatoes and bring to a simmer.
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18
Crush tomatoes with a fork as they soften.
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19
Season with salt and pepper and add basil.
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20
Simmer for about 1 hour.
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21
Bring the milk to a simmer in a saucepot.
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22
In a saute pan, combine the melted butter with the flour to make roux.
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23
Whisk the milk into the roux.
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24
Bring to a simmer and cook for 2 minutes.
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25
Remove from the heat and set aside.
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26
Melt the butter in a saute pan.
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27
Add the veal and cook until brown and cooked through.
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28
Season with salt, pepper, and nutmeg.
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29
Drain off excess liquid and set aside.
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30
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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31
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
