Lasagne Verdi Alla Bolognese
This is another of Sarah's specialties and has been served to large numbers of relatives descending on Boston for Christmas vacation and similar occasions. Sarah also very nicely sent a large pan of frozen lasagne with Alex for his August '89 week at Camp Metanoma with the Chester-Vestals. This recipe is said to make enough for 6, but it is so rich that Alex fed 10 happy campers with a little left over for the loons and raccoons.
Ingredients
About l lb. green lasagne pasta, cooked
Meat sauce:
1/4 cup butter
2 onions, finely chopped
1/2 cup celery, chopped
2 small carrots
2 tsp salt
1/2 tsp pepper
1 tsp oregano
1 lb ground beef, lean
1 lb ground loin of pork
1/2 cup dry wine
6 tbsp tomato sauce
Cream sauce:
1/2 cup butter
1/2 cup flour
1 tsp salt
1/4 tsp pepper
1 quart milk
1 cup cream
1 cup grated Parmesan cheese
Instructions
In a skillet heat butter, onions, celery, and carrot for 10 minutes until brown. Sprinkle with salt, pepper and oregano. Add beef, pork, wine and tomato sauce. Simmer 15 minutes, stirring frequently. In a saucepan, melt butter. Stir in flour, salt and pepper. Heat milk in microzap. Add milk to saucepan and cook until sauce is smooth and thick. Cover and cook over low heat 5 minutes. Stir in cream. Preheat oven to 350 degrees. In a buttered 9 x 13 1/2" baking dish, arrange a layer of lasagne noodles. Spread with 1/3 of meat sauce and 2 tbsp of cheese, then top with a layer of noodles covered with 1/3 of cream sauce and sprinkled with 2 tbsp of cheese. Repeat these layers twice more so you have 6 layers and end with cream sauce and then cheese. Bake 15 minutes or more until hot through.
FROM The Original Binder · 1981-2017
From The Original Binder — the canonical edition.