Ingredients
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1/4 gallon milk
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1/4 cup real butter
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flour
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1/4 teaspoon salt
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1/8 teaspoon nutmeg
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1 lb ground veal or 1 lb ground venison
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2 large onions (chopped)
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2 stalks celery (small dices)
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2 large carrots (small dices)
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2 garlic cloves, crushed
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Worcestershire sauce
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1/4 cup merlot
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1/2 teaspoon thyme
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1 teaspoon basil
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2 teaspoons salt
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pepper
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1/4 teaspoon oregano
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2 (28 ounce) cans of crushed roma tomatoes
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1 (15 ounce) can tomato sauce
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barilla lasagna sheet
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1 (14 1/2 ounce) can crushed tomatoes
Instructions
- BECHEMEL Sauce: In pot melt butter and add enough flour to create a consistency thicker than pancake batter.
- Bring another pot with milk almost to a boil.
- Once milk has heated through, add milk all at one time to the flour mixture, beating with wire whisk the whole time.
- Bring back to boil then remove from heat and add salt and nutmeg.
- Set aside.
- MEAT SAUCE: Brown meat half way then add onions, garlic, carrots, celery and sweat vegetables.
- Add all other ingredients and cook a minimum of 2 hours at a low (barely) boil.
- ASSEMBLY: Use Barilla lasagna sheets!
- (1 box serves 6-8 in this recipe).
- Boil some water and slide them in for 5 minutes then drain and rinse well with cold water, they need to be soft and flexible.
- Ladle some meat sauce on the bottom of the pan.
- Then lay a layer of pasta sheets on top of that.
- Then spread bechemel sauce over pasta, layer of pasta, spread both cheeses on that layer, layer of pasta, spread more bechemel, layer pasta then cheeses until all is used.
- Bake in 350° oven until brown on top (just a little brown).
- Remove and let set for 5 minutes.
- Cut serving squares and place on plates then ladle a large ladle of meat sauce atop the lasagna.
- Garnish with lots or parmesan cheese.