Ingredients
- RAGU:
- 1/2 c. butter
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 1 onion, fine chopped
- 1/2 lb lean ground beef
- 1/2 lb lean ground veal
- 1/2 lb chicken livers, finely chopped
- 2 c. water
- 1/4 c tom paste 1 c dry red wine
- BECHAMEL
- 5 T. butter
- 5 T. flour
- 2.5 c. whole milk
- LASAGNA
- 1 lb lasagna noodles, pref spinach
- 1 1/4 c. fresh grated parm
- 3 T. butter, melted
- EVOO
- 2 c. baby spinach leaves
Directions
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RAGU:
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Melt butter, add carrots, celery and onion; cook until soft.
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Add beef, veal and livers; cook until meats are cooked, stirring often.
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Whisk 2 cups water and tomato paste in small bowl; add to meat mixture.
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Bring to boil then reduce heat to medium.
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Simmer until almost all liquid has evaporated, about 1 hour.
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BECHAMEL:
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Melt butter over med heat, add flour and cook 3 mins, stirring constantly.
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Gradually mix in milk; whisk until thickened, about 5 mins.
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LASAGNA:
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at oven to 400.
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Cook lasagna noodles al dente.
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Drain and rinse under cool water.
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Pat dry.
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Butter bottom and sides of 15×10 glass dish.
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Cover bottom w/ noodles > 1/2 cup bechamel > 1 cup ragu, sprinkle with 1/4 cup parm.
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Repeat 3 more times and sprinkle top with cheese.
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Bake until bubbling, about 30 mins.
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Let stand for 10 mins before serving.
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Top with fried spinach leaves, if desired.