Recipes |  Recipe Books (by Ingredient) |  Recipe Books (by Cuisine) |  Recipe Software |  Cooking Resources

Search Recipes

Recipe Organizer Deluxe
Windows software for recipe enthusiasts: Recipe Organizer Deluxe
Recipe Books
Find your favorite recipe books: 
  • Recipe books by ingredient
  • Recipe books by cuisine

    Web Resources
    Check our selection of favorite recipe and cooking sites on the Web: PrimaRecipe Selection

    PrimaRecipes --> Pasta

    recipe title: TRADITIONAL LASAGNE
    category: Pasta
    keywords: Italian, lasagna, Pasta
    servings: 4 servings
        2/3    Recipe Egg Pasta or use 2
               -eggs and 1 1/3 cups flour
               OR 1/2 Lb dry lasagne
               BOLOGNESE SAUCE
          1    Onion
        1/2    Carrot
        1/2    Rib celery
          1    Clove garlic
          2 tb Butter
        1/2 lb Lean pork, ground
        1/3 c  Dry white wine
        1/3 c  Heavy cream
        1/8 ts Nutmeg, grated
          6    Fresh Italian plum tomatoes
               -(or 1 cup canned)
               BECHAMEL SAUCE
          3 tb Butter
        1/4 c  Flour
          2 c  Milk
        3/4 c  Parmesan cheese, grated
    PREPARATION: Make the Egg Pasta dough. Roll as thin as possible and cut into 2-inch wide stripe or approximately 4-inch squares. Grate the Parmesan cheese. For The Bolognese Sauce, dice the onion, carrot, and celery. Mince the garlic. Melt butter in saucepan over medium heat; add the pork and cook until it just loses its pink color, about 3 minutes. Add onion, carrot, and celery; cook until tender, about 5 minutes. Add garlic; cook 1 minute. Add wine, stirring with wooden spoon to deglaze pan; simmer until reduced by 1/2, about 15 minutes. Add heavy cream and nutmeg; simmer until thickened, about 5 minutes. Stir in tomatoes and their juice, breaking up with a wooden spoon. Cover and simmer over low heat, stirring occasionally, for 2 hours. Season with salt and pepper. For The Bechamel Sauce, melt butter on low heat in a saucepan. Whisk in the flour and cook 1 minute. Gradually whisk in the milk and bring to a boil, stirring constantly. Reduce heat; season with salt and pepper. Simmer for 20 minutes. Cook the pasta in a large pot of boiling, salted water until tender, about 3 minutes for fresh pasta. Drain and refresh under cold water. Pour a thin layer of Bolognese Sauce into bottom of baking dish. Arrange a layer of pasta on top. Pour 1/3 of the Bolognese and then 1/3 of the Bechamel over pasta. Sprinkle 1/4 cup Parmesan cheese. Repeat for 2 more layers, ending with the Parmesan cheese. NOTE: Lasagne can be made to this point a day ahead (OR can be frozen). COOKING AND SERVING: Heat oven to 400F. Loosely cover lasagne with foil and bake until warmed through, about 20 minutes. Remove foil and put lasagne under broiler until golden brown, about 5 minutes. Let lasagne sit for 10 minutes before serving. Makes 4 servings. [COOKS March-April 1988]

    PrimaRecipes || Submit Recipe || Submit Resource || Copyright Policy

    Copyright 2004 PrimaSoft PC Inc. All rights reserved.