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Here's the recipe from Issue 43.
* Exported from MasterCook *
Lasagna with Bolognese Sauce
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : A List Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the Ricotta Filling - Blend
2 15 oz containers whole milk ricotta cheese
Add
2 large eggs
2 teaspoons sugar
1 teaspoon kosher salt
1/2 teaspoon black pepper
For the Bolognese Sauce--Saute in
1/4 cup olive oil
1 cup yellow onions -- diced
1 cup carrots -- diced
1/2 cup fennel -- diced
Add
2 tablespoons garlic -- minced
Stir In
3/4 pound ground chuck
1/2 pound ground pork
3 tablespoons Italian herb seasoning blend
1 tablespoon kosher salt
1 teaspoon black pepper
Add and Simmer
1 1/2 cups whole milk
Add and Simmer
1 cup dry red wine
Stir In and Simmer
4 pounds tomatoes -- quartered
2 tablespoons tomato paste
3 bay leaves
salt and freshly ground black pepper -- to taste
Prepare; Assemble Lasagna with
2 bunches Swiss chard, stemmed, blanched, and dried
1 pound oven-ready lasagne sheets -- parboiled
1 recipe Ricotta filling
1 recipe Bolognese Sauce
2 1/2 cups mozzarella cheese -- shredded
2 1/2 cups Parmesan cheese -- grated
For the Ricotta Filling--Blend ricotta in a food processor until very smooth, about 2 minutes; scrape down sides. Add remaining ingredients; blend 1 minute.
For the Bolognese Sauce--Sauté onion, carrots, celery, and fennel in oil in a large sauté pan over medium heat. Cook until soft, 10--15 minutes.
Add garlic; sauté another minute.
Stir in ground meats and seasonings; cook until meat is no longer pink, 8--10 minutes.
Add milk; simmer until liquid almost evaporates, 25--30 minutes.
Add wine and simmer until almost evaporated, about 20 minutes.
Stir in tomatoes, paste, and seasonings; reduce heat to medium-low. Cook until sauce is very thick, 3--4 hours. Stir often to prevent it from sticking or burning. Bring to room temperature before assembling lasagna.
To Assemble the Lasagna -
Prepare chard leaves, blanching in boiling water until wilted.
Parboil lasagna sheets just until pliable; transfer to foil-lined baking sheet that's been coated with nonstick spray. Store sheets in single layers separated by pieces of foil.
Set aside 3 cups Bolognese for serving, then spread 1/2 cup on bottom of pan, then layers of pasta and ricotta filling. Top with a layer of chard. Spread 3/4 cup Bolognese on the chard-it won't totally cover. Sprinkle with cheese; repeat layering, beginning with pasta. Spread remaining ricotta over the last layer of pasta and sprinkle with 1/2 cup Parmesan cheese.
Bake 40--45 minutes. Rest 15 minutes; cut, using the tip of a sharp, thin knife. Serve with some of the reserved sauce and more Parmesan cheese.
Source:
"CuisineAtHome"
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Billy