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Naples - It's to Die for - Lasagna
This lasagna was a main dish at my sister's restaurant.Everyone who eats its raves about it.The sauce freezes well.
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Ingrediënten
- A bowl with a capacity of 1 liter containing milk
- A cup with a capacity of 60 ml containing real butter
- Flour
- 1/4 teaspoon salt
- 1/8 teaspoon nutmeg
- 400 gram ground veal or 400 gram ground venison
- 2 large onions (chopped)
- 2 stalks celery (small dices)
- 2 large carrots (small dices)
- 2 garlic cloves, crushed
- Worcestershire sauce
- A cup with a capacity of 60 ml containing merlot
Bereiding
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BECHEMEL Sauce: In pot melt butter and add enough flour to create a consistency thicker than pancake batter.
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Bring another pot with milk almost to a boil.
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Once milk has heated through, add milk all at one time to the flour mixture, beating with wire whisk the whole time.
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Bring back to boil then remove from heat and add salt and nutmeg.
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Set aside.
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MEAT SAUCE: Brown meat half way then add onions, garlic, carrots, celery and sweat vegetables.
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Add all other ingredients and cook a minimum of 2 hours at a low ( barely ) boil.
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ASSEMBLY: Use Barilla lasagna sheets!
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(1 box serves 6-8 in this recipe).
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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.
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Ladle some meat sauce on the bottom of the pan.
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Then lay a layer of pasta sheets on top of that.
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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.
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Bake in 350° oven until brown on top (just a little brown).
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Remove and let set for 5 minutes.
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Cut serving squares and place on plates then ladle a large ladle of meat sauce atop the lasagna.
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Garnish with lots or parmesan cheese.
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