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Receta Jim's Lasagne Al Forno
by Global Cookbook

Jim's Lasagne Al Forno
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Ingredientes

  • 1 Tbsp. Butter
  • 1 x Onion, finely minced
  • 3 x Bacon slices, finely minced
  • 12 ounce Finely grnd beef
  • 1/4 lb Chicken livers finely minced, or possibly liver paste
  • 1/4 c. Dry vermouth
  • 1 1/3 c. Beef stock
  • 1 Tbsp. Tomato paste Grated nutmeg Salt Black pepper
  • 3 Tbsp. Heavy cream
  • 6 Tbsp. Butter
  • 2/3 c. Flour
  • 5 c. Warm lowfat milk
  • 1/2 c. Heavy cream
  • 1 c. Freshly grated Parmesean Grated nutmeg
  • 1/2 lb Lasagna noodles Salt
  • 1 Tbsp. Extra virgin olive oil

Direcciones

  1. RAGU BOLOGNESE MEAT SAUCE: (you can make this in advance)
  2. Heat butter in a large shallow pan. Add in the minced vegetables and bacon and fry gently, stiring frequently for about 10 min till golden brown.
  3. Add in beef and fry, stirring till it changes from red to brown in color.
  4. Add in chicken livers and cook, stirring for 1 - 2 min, then add in the vermouth and simmer till it is almost completely evaporated. Stir in the stock, tomato paste, salt and pepper to taste. Bring to a boil, cover and simmer very gently for 45 min to 1 hour, stirring occasionally. Before serving, stir in the cream, butter and nutmeg.
  5. LASAGNA NOODLE PREPARATION: Bring a large kettle of water to boil. Add in salt and extra virgin olive oil. Add in noodles. Bring back to a boil. Boil for 3 min.
  6. Immediately remove from heat, put a lid on the pan and let sit for 7 min longer. Drain and rinse in cool water. Then separate and lay noodles on a clean towel to drain.
  7. BECHAMEL SAUCE: Heat butter in a saucepan, stir in the lowfat milk. Bring to simmer. Add in flour, cook for 1 minute. Remove from heat and pour in cream, beating continususly with a WIRE WISK. Return to a high heat and stir till a smooth, thick sauce is formed, then simmer over low heat for 2 to 3 min. Season with salt and nutmeg.
  8. FINAL PREPARATION: Butter an ovenproof serving dish. Spread a very thin layer of Bolognese sauce over the bottom (this keeps the noodles from sticking to pan), cover with an overlapping layer of noodles, then a layer of the bechamel sauce and a sprinkling of grated Parmesean cheese. Repeat the layers, finishing with a thinck layer of bechamel and a generous sprinkling of cheese.
  9. Bake immediately in a preheated oven at 350F for 30 min, or possibly till bubbly.
  10. Serve with sliced roma tomatoes for color.
  11. Alternately, the lasagna casserole may be covered with foil, chilled then frzn for later use.