Lasagna with Meat Sauce
For 8
Meat Sauce
½ cup olive oil
2 onions, small diced
2 celery, small diced
1 carrot, small diced
4 pounds ground beef
Salt and Pepper
1 cup white wine
2 cups milk
2 cups beef stock
2 28 oz. cans of tomato sauce or puree
2 bay leafs
2 sprigs of oregano
Béchamel
6 cups milk
1 ½ sticks of salted butter
¾ cups flour
Salt and Pepper
2 ½ pounds fresh spinach pasta sheets, blanched
2 pound parmesan, grated (8 cups)
Meat Sauce
Heat olive oil and add onions, celery and carrot. Cook on low for 10 minutes,
stirring occasionally. Add ground beef, increase heat and breaking up with a
wooden spoon or masher. Cook until just browned an season with salt and pepper.
Add white wine and continue to cook until wine has evaporated. Add milk and
cook until milk is evaporated. Add beef stock and tomato sauce or puree, bay leaf
and oregano. Bring to a boil and reduce heat to low. Simmer for two hours.
Béchamel
Just as meat sauce is finished cooking, melt butter in small sized pot and whisk in
flour until smooth. Slowly whisk in milk. Bring to a gentle boil and cook for a few
minutes until sauce is very thick.
Building the lasagna
Preheat oven to 400 degrees. Spoon a cup or so of meat sauce into the bottom of the
pan. Cover with a layer of pasta. Spread 2 ½ cups of meat sauce over the pasta.
Sprinkle with 1 ½ cups of cheese. Cover the first layer of meat sauce and cheese with
a layer of pasta. Pour 2 ½ cups béchamel over the second layer of pasta and sprinkle
with 1 ½ cups of cheese. Repeat process until you have three layers of meat sauce
and two of béchamel, ending with meat sauce.
Bake in oven for 25 to 30 minutes until heated through and lightly browned on top.
For 8
Meat Sauce
½ cup olive oil
2 onions, small diced
2 celery, small diced
1 carrot, small diced
4 pounds ground beef
Salt and Pepper
1 cup white wine
2 cups milk
2 cups beef stock
2 28 oz. cans of tomato sauce or puree
2 bay leafs
2 sprigs of oregano
Béchamel
6 cups milk
1 ½ sticks of salted butter
¾ cups flour
Salt and Pepper
2 ½ pounds fresh spinach pasta sheets, blanched
2 pound parmesan, grated (8 cups)
Meat Sauce
Heat olive oil and add onions, celery and carrot. Cook on low for 10 minutes,
stirring occasionally. Add ground beef, increase heat and breaking up with a
wooden spoon or masher. Cook until just browned an season with salt and pepper.
Add white wine and continue to cook until wine has evaporated. Add milk and
cook until milk is evaporated. Add beef stock and tomato sauce or puree, bay leaf
and oregano. Bring to a boil and reduce heat to low. Simmer for two hours.
Béchamel
Just as meat sauce is finished cooking, melt butter in small sized pot and whisk in
flour until smooth. Slowly whisk in milk. Bring to a gentle boil and cook for a few
minutes until sauce is very thick.
Building the lasagna
Preheat oven to 400 degrees. Spoon a cup or so of meat sauce into the bottom of the
pan. Cover with a layer of pasta. Spread 2 ½ cups of meat sauce over the pasta.
Sprinkle with 1 ½ cups of cheese. Cover the first layer of meat sauce and cheese with
a layer of pasta. Pour 2 ½ cups béchamel over the second layer of pasta and sprinkle
with 1 ½ cups of cheese. Repeat process until you have three layers of meat sauce
and two of béchamel, ending with meat sauce.
Bake in oven for 25 to 30 minutes until heated through and lightly browned on top.