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Ingredientes
- 2/3 x Recipe Egg Pasta or possibly use 2 Large eggs and 1 1/3 c. flour
- Â Â Or possibly 1/2 Lb dry lasagne noodles
- Â Â BOLOGNESE SAUCE
- 1 x Onion
- 1/2 x Carrot
- 1/2 x Rib celery
- 1 x Clove garlic
- 2 Tbsp. Butter
- 1/2 lb Lean pork, grnd
- 1/3 c. Dry white wine
- 1/3 c. Heavy cream
- 1/8 tsp Nutmeg, grated
- 6 x Fresh Italian plum tomatoes (or possibly 1 c. canned)
- Â Â Salt
- Â Â Pepper
- Â Â BECHAMEL SAUCE
- 3 Tbsp. Butter
- 1/4 c. Flour
- 2 c. Lowfat milk
- Â Â Salt
- Â Â Pepper
- 3/4 c. Parmesan cheese, grated
Direcciones
- PREPARATION: Make the Egg Pasta dough. Roll as thin as possible and cut into 2-inch wide stripe or possibly approximately 4-inch squares. Grate the Parmesan cheese. For The Bolognese Sauce, dice the onion, carrot, and celery. Mince the garlic. Heat butter in saucepan over medium heat; add in the pork and cook till it just loses its pink color, about 3 min. Add in onion, carrot, and celery; cook till tender, about 5 min. Add in garlic; cook 1 minute. Add in wine, stirring with wooden spoon to deglaze pan; simmer till reduced by 1/2, about 15 min. Add in heavy cream and nutmeg; simmer till thickened, about 5 min. Stir in tomatoes and their juice, breaking up with a wooden spoon. Cover and simmer over low heat, stirring occasionally, for 2 hrs. Season with salt and pepper. For The Bechamel Sauce, heat butter on low heat in a saucepan. Whisk in the flour and cook 1 minute. Gradually whisk in the lowfat milk and bring to a boil, stirring constantly. Reduce heat; season with salt and pepper. Simmer for 20 min. Cook the pasta in a large pot of boiling, salted water till tender, about 3 min for fresh pasta. Drain and refresh under cool water. Pour a thin layer of Bolognese Sauce into bottom of baking dish. Arrange a layer of pasta on top. Pour 1/3 of the Bolognese and then 1/3 of the Bechamel over pasta. Sprinkle 1/4 c. Parmesan cheese. Repeat for 2 more layers, ending with the Parmesan cheese.
- NOTE: Lasagne can be made to this point a day ahead (Or possibly can be frzn).
- COOKING AND SERVING: Heat oven to 400F. Loosely cover lasagne with foil and bake till warmed through, about 20 min. Remove foil and put lasagne under broiler till golden, about 5 min. Let lasagne sit for 10 min before serving.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 443g | |
| Recipe makes 4 servings | |
| Calories 450 | |
| Calories from Fat 247 | 55% |
| Total Fat 28.0g | 35% |
| Saturated Fat 16.61g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 99mg | 33% |
| Sodium 715mg | 30% |
| Potassium 817mg | 23% |
| Total Carbs 23.61g | 6% |
| Dietary Fiber 2.6g | 9% |
| Sugars 12.13g | 8% |
| Protein 23.85g | 38% |
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