Description

The traditional Italian lasagna is not made with ricotta cheese but a rich cheese sauce instead. It requires a lot of patience, but the end result is to die for.

Ingredients

• Ragu Bolognese:
• 1 T. olive oil
• 1 onion, finely chopped
• 1 medium carrot, finely diced
• 1 rib celery, finely diced
• 2 garlic cloves, minced
• 2 lb. ground beef (or 10 oz. ground pork and 22 oz. ground beef)
• 28 oz. crushed tomatoes
• 1/4 c. tomato paste
• 1 c. bold red wine, like Cabernet Sauvignon (or water or beef stock)
• 3 beef bouillon cubes, crumbled
• 2 bay leaves
• 1/2 t. dried thyme
• 1/2 t. dried oregano
• 2 t. Worcestershire sauce
• 1 - 2 t. sugar (if tomatoes are a bit sour)
• 1/2 t. salt and black pepper
• Cheese Sauce:
• 4 T. butter
• 1/2 c. flour
• 4 c. milk (low-fat is fine)
• 2 c. shredded cheese (like Colby, Gruyere, Cheddar, Monterey Jack, OR 1 c. shredded Parmesan, but not Mozzarella)
• pinch of freshly ground nutmeg
• salt and pepper, to taste
• Lasagna:
• 12 oz. fresh lasagna sheets (or 8 oz. dried)*
• 1 1/2 c. shredded Mozzarella cheese
• finely chopped basil or parsley, for garnish

Steps

1. Ragu:
2. Heat oil in a large heavy pot over medium heat; add garlic, onion, celery and carrots; cook 10 minutes until softened and sweet. This should not brown, but if they do, turn the heat down. Add beef; turn heat up; cook, breaking it up while cooking.
3. Once beef has turned brown, add remaining Ragu ingredients EXCEPT for the sugar. Stir; adjust heat so that it bubbles very gently. Cover; cook for 2 1/2 hours, stirring occasionally; remove lid; let simmer for 30 minutes. The ragu is done when the meat is very tender and the sauce has thickened. Adjust salt and pepper to taste; add sugar, if needed.