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Pasta Mozzarella cheese Provolone cheese cheese carrot garlic celery onion parsley olive oil Italian sausage ground beef white wine tomato paste tomatoes salt pepper fresh basil leaf milk butter flour salt pepper nutmeg Parmesan cheese fresh parsley
Viewed: 54 - Published at: 4 years agoIngredients
- 1 lb lasagne pasta
- 12 lb mozzarella cheese, sliced
- 12 lb provolone cheese, sliced
- 14 cup parmigiano-reggiano cheese, grated
- 1 carrot, small dices
- 4 garlic cloves
- 10 celery ribs, small dices
- 1 medium onion, small dices
- 14 cup chopped fresh parsley
- 3 tablespoons olive oil
- 12 lb Italian sausage
- 1 lb ground beef
- 12 cup white wine
- 4 tablespoons tomato paste
- 16 ounces crushed tomatoes
- 1 teaspoon salt
- 14 teaspoon pepper
- 1 tablespoon fresh basil leaf
- 3 cups whole milk
- 3 tablespoons melted butter
- 4 tablespoons flour
- 1 teaspoon salt
- 1 dash pepper
- 12 teaspoon nutmeg
- 12 cup parmesan cheese, grated
- 14 cup fresh parsley, chopped finely
Method
- Meat Sauce: Saute the carrot, garlic, onion, and celery in 3 tablespoons olive oil until soft.
- Crumble sausage into veggie mixture, breaking it up.
- Brown for 20 minutes.
- Crumble ground beef into mixture, stirring until broken up and browned.
- Add white wine and tomato paste, stirring well to distribute.
- Add 1/4 cup chopped parsley.
- Once all meat loses its red color, add large can of crushed tomatoes.
- White Sauce: Make the white sauce by melting butter in microwave.
- Microwave milk for three minutes.
- Combine melted butter, hot milk, flour, salt, pepper, nutmeg, and 1/4 cup chopped parsley to milk mixture.
- Add 1/2 cup parmesan; stir to melt.
- Stir to smooth, medium thickness.
- Assembly: Boil lasagne noodles until al dente.
- Line lasagne pan with layer of noodles, followed by meat sauce, followed by white sauce, followed by cheeses, including remainder of parmesan.
- Repeat layers, topping with cheese.
- Bake at 325 degrees until hot throughout and cheese is bubbly.
- I find this is better the day after made.
