*  Exported from  MasterCook II  *
 
                         CLASSIC LASAGNA BOLOGNESE
 
 Recipe By     : COOKING LIVE SHOW #CL8781
 Serving Size  : 0    Preparation Time :0:00
 Categories    : New Text Import                  Cooking Live
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        fresh pasta sheets cut into 4x17 inch stri
    1      cup           grated Parmigiano Reggiano cheese
    1                    Bechamel sauce recipe
    1                    Bolognese sauce recipe additional
                         grated cheese for the Bechamel sauce
                         Bechamel sauce:
    3      cups          hot milk
    6      tablespoons   butter
    6      tablespoons   flour
      1/2  each          teaspoon salt and ground white pepper
 
 
 Gently heat the milk over a low flame but do not boil. While the milk 
 is
 heating put the butter into a sauce pot and slowly melt over low 
 heat. When
 the butter is melted whisk in the flour gradually to avoid lumps and 
 gently
 cook this roux. Using a wire whisk, very slowly begin to pour the hot 
 milk
 into the roux, a little at a time. Avoid lumps by going very slowly. 
 When
 all the milk has been added, add the seasoning, turn the heat very 
 low and
 cook for 20 minutes. When finished allow to cool somewhat before 
 using in
 the lasagna recipe.
 
 Bolognese sauce:
 2 tablespoons olive oil
 2 tablespoons butter
 1 small onion, chopped
 1/2 cup chopped celery
 1/2 cup finely chopped carrot
 1 pound ground beef
 Salt and pepper
 1/2 cup dry white wine
 2 cups canned plum tomatoes, seeds removed and roughly chopped
 1 cup water
 
 Heat the oil and butter together, over low heat, in a heavy bottomed 
 pot.
 Add the onion, celery and carrot and cook till wilted. Add the meat 
 and,
 breaking up the meat with a fork or spoon, cook gently and stirring
 frequently. Season the meat with salt and pepper, add the wine and 
 allow
 the wine to cook completely down to almost dry before adding the 
 tomatoes
 and water. Adjust the heat to a slow simmer and, being careful not to 
 cook
 too rapidly, cook the meat and tomato sauce for between 3 to 4 hours. 
 Stir
 frequently to avoid scorching the bottom of the pot and keep an eye 
 on this
 simmering pot. When the sauce has cooked for several hours and the 
 excess
 water has cooked off, remove from the heat and allow to cool before
 assembling the lasagna.
 
 Pasta:
 2 pounds fresh pasta sheets, cut into 4 x17 inch strips
 12 quarts water in a large pot suitable in which to cook the pasta
 2 tablespoons salt
 Large bowl of water with ice cubes to cool the pasta
 
 Bring the 12 quarts water to the boil. Before cooking the pasta have 
 all
 the equipment and ice water ready for the cooking and chilling 
 process. Add
 the salt to the pasta pot, re-boil and begin to blanch or par-cook 
 the
 pasta in batches. Cook each batch for 2 to 3 minutes in rapidly 
 boiling
 water before using a large wire strainer to scoop out the cooked 
 pasta,
 submerge in the ice water and then resume cooking another batch of 
 pasta
 using the same method. Small bathes ensure uniform cooking and 
 cooling.
 When the pasta sheets have cooled in 1 or 2 minutes, remove them from 
 the
 water and place them on paper towels to dry. When all the pasta has 
 been
 cooked in this manner the lasagna may be assembled.
 
 Assemble and bake the lasagna:
 
 Pre-heat the oven to 375 degrees f.
 
 Spread some Bechamel on the bottom of the baking pan. Top with a 
 layer of
 pasta sheets. Spread a thin layer of meat sauce on top of the pasta, 
 top
 with a layer of Bechamel, evenly sprinkle on some grated Parmigiano 
 cheese
 and top with another single layer of pasta. Do this layering process 
 until
 all of the ingredients have been used and making sure that the final 
 and
 top layer is Bechamel sauce with Parmigiano sprinkled on. When the 
 baking
 dish is completely filled the lasagna is ready to be baked. Place 
 into the
 oven and bake for 45 minutes until the top has begun to brown and the 
 edges
 are crispy.
 
 Two variations:
 
 Southern style:
 
 1 pound Mozzarella cheese thinly sliced
 1 pound Ricotta cheese
 4 egg yolks
 2 tablespoons ground black pepper
 2 pounds pasta
 1 recipe meat sauce
 1 cup Parmigiano cheese
 No bechamel
 
 Combine the yolks and the ricotta cheese to make a mixture that will 
 be
 used in place of the bechamel sauce. When assembling, ad some sliced
 mozzarella to the layering technique and be sure that the final layer 
 is
 one of mozzarella cheese. Bake using the same directions.
 
 Vegetarian style:
 
 2 pounds pasta sheets
 1 pound Mozzarella cheese
 1 pound Ricotta
 4 egg yolks
 1 pound fresh Crimini mushrooms, thinly sliced
 1/2 pound zucchini, thinly sliced
 2 pounds fresh spinach leaves, well washed
 2 cups tomato sauce made in a similar slow cooked fashion but 
 meatless and
 with the addition of basil leaves
 1 cup Parmigiano cheese
 1/4 cup olive oil
 Salt and pepper
 
 The layering technique is the same here as in the previous recipe. 
 The
 vegetables must be cooked first. Saute the sliced mushrooms in 1 
 tablespoon
 of olive oil, season with salt and pepper and cool. Saute the 
 zucchini with
 1 tablespoon of olive oil, season and cool. Cook the spinach leaves 
 in the
 same fashion but cool by placing on paper towels to absorb the excess
 moisture. Assemble in the same fashion alternating pasta, ricotta,
 mushrooms, spinach, tomato sauce, Parmigiano, zucchini, mozzarella 
 and
 pasta. Finally ending with a top layer of mozzarella. Bake similarly 
 at 375
 degrees until golden and crisp.
 
 Cool all three lasagnas for 20 minutes before serving.
 
 Serves 12-18 servings, using a 10 x 17-inch baking dish
 
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