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Add a photoServings: 4
Ingredients
- 1 Tbsp. Butter
- 1 x Onion, finely minced
- 3 x Bacon slices, finely minced
- 12 ounce Finely grnd beef
- 1/4 lb Chicken livers finely minced, or possibly liver paste
- 1/4 c. Dry vermouth
- 1 1/3 c. Beef stock
- 1 Tbsp. Tomato paste Grated nutmeg Salt Black pepper
- 3 Tbsp. Heavy cream
- 6 Tbsp. Butter
- 2/3 c. Flour
- 5 c. Warm lowfat milk
- 1/2 c. Heavy cream
- 1 c. Freshly grated Parmesean Grated nutmeg
- 1/2 lb Lasagna noodles Salt
- 1 Tbsp. Extra virgin olive oil
Directions
- RAGU BOLOGNESE MEAT SAUCE: (you can make this in advance)
- Heat butter in a large shallow pan. Add in the minced vegetables and bacon and fry gently, stiring frequently for about 10 min till golden brown.
- Add in beef and fry, stirring till it changes from red to brown in color.
- Add in chicken livers and cook, stirring for 1 - 2 min, then add in the vermouth and simmer till it is almost completely evaporated. Stir in the stock, tomato paste, salt and pepper to taste. Bring to a boil, cover and simmer very gently for 45 min to 1 hour, stirring occasionally. Before serving, stir in the cream, butter and nutmeg.
- LASAGNA NOODLE PREPARATION: Bring a large kettle of water to boil. Add in salt and extra virgin olive oil. Add in noodles. Bring back to a boil. Boil for 3 min.
- Immediately remove from heat, put a lid on the pan and let sit for 7 min longer. Drain and rinse in cool water. Then separate and lay noodles on a clean towel to drain.
- BECHAMEL SAUCE: Heat butter in a saucepan, stir in the lowfat milk. Bring to simmer. Add in flour, cook for 1 minute. Remove from heat and pour in cream, beating continususly with a WIRE WISK. Return to a high heat and stir till a smooth, thick sauce is formed, then simmer over low heat for 2 to 3 min. Season with salt and nutmeg.
- FINAL PREPARATION: Butter an ovenproof serving dish. Spread a very thin layer of Bolognese sauce over the bottom (this keeps the noodles from sticking to pan), cover with an overlapping layer of noodles, then a layer of the bechamel sauce and a sprinkling of grated Parmesean cheese. Repeat the layers, finishing with a thinck layer of bechamel and a generous sprinkling of cheese.
- Bake immediately in a preheated oven at 350F for 30 min, or possibly till bubbly.
- Serve with sliced roma tomatoes for color.
- Alternately, the lasagna casserole may be covered with foil, chilled then frzn for later use.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 624g | |
| Recipe makes 4 servings | |
| Calories 848 | |
| Calories from Fat 554 | 65% |
| Total Fat 62.31g | 78% |
| Saturated Fat 30.83g | 123% |
| Trans Fat 0.02g | |
| Cholesterol 276mg | 92% |
| Sodium 832mg | 35% |
| Potassium 946mg | 27% |
| Total Carbs 35.13g | 9% |
| Dietary Fiber 1.2g | 4% |
| Sugars 17.51g | 12% |
| Protein 36.63g | 59% |
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