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Aunt Rosemarie's White Lasagna
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Source: Aunt Rosemarie va Aunt Mary Jo Tye via Carme Engel
| Meat Sauce | |
| ¼ cup | butter |
| 2 | onions, finely chopped |
| ½ cup | celery, finely chopped |
| 2 small | carrots, finely chopped |
| 1½ teaspoons | salt |
| ½ teaspoon | pepper |
| 1 teaspoon | oregano |
| 1 pound | ground beef |
| 1 pound | loin of pork, ground |
| ½ cup | dry white wine |
| 6 tablespoons | tomato sauce |
| Cream Sauce | |
| ½ cup | butter |
| ½ cup | flour |
| 1 teaspoon | salt |
| ¼ teaspoon | pepper |
| 1 quart | milk |
| 1 cup | cream |
| Lasagna | |
| lasagna noodles, fresh | |
| 1 cup | Parmesan cheese, grated |
Meat Sauce: In skillet melt butter and sauté onions, celery, and carrots for about 10 minutes or until onion is lightly browned. Sprinkle with salt, pepper, and oregano. Add ground beef and pork, wine and tomato sauce. Simmer for 15 minutes, stirring frequently.
Cream Sauce: In saucepan melt butter, stir in flour, salt and pepper. Heat milk, and add hot milk to saucepan. Cook, stirring until sauce is smooth and thick. Cover and cook over low heat for 5 minutes, stirring occasionally. Then stir in 1 cup cream.
Presentation: Preheat oven to 350?F. In a buttered 9x13½-inch baking dish, arrange several layers in the following order: meat sauce, lasagna noodles, cheese, lasagna noodles, cream sauce.
Bake about 45 minutes or until heated through. Freezes well.
Note: Sometimes Mary Jo Tye adds 1½ pounds of ricotta and/or some mozzarella, just because she likes it.
This is Aunt Rosemarie's recipe. It comes to us from Mary Jo Tye via Carme Engel.
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