For Christmas my wife gave Tyler Florence’s new book “Dinner at MY Place” and there is a recipe for Lasagna Bolognese that I’m going to try today. I’ll take some photos and let you know how it went.
Chianti
Time
Some of my cookbooks
Here is Tyler doing his version of Ultimate Lasagna = – http://www.foodnetwork.com/videos/ultimate-lasagna/32112.html
And my photos of the procedure:
Large Onion, two carrots, three stalks of celery, 4 cloves of garlic into the food processor
Process until all ingredients are smooth - and consistent
Coat bottom of large pot with olive oil; add 1 lb of ground veal, 1 lb of ground beef, and get some good dark color on the meat
Add one bottle (750ml) of dry red wine - I used Chianti
Let this simmer on low for 1 and 1/2 hours - stirring occasionaly so that it doesn't burn on the bottom
Next:
You can use ricotta cheese (1qt with one beaten egg), a little salt, black pepper and fresh chopped Italian parsley – you will use this between the layers of lasagna pasta.
OR
You can make a Bechamel Sauce with the following recipe link:
http://www.foodnetwork.com/recipes/mario-batali/bechamel-sauce-recipe/index.html
and use this in place of the ricotta cheese filling.
Get two rounds of fresh mozzarella cheese and slice into 1/4 in slices
Prepare 1 pound of lasagna pasta per the package direction and drain in a pasta strainer.
In a large baking dish assemble the lasagna in the follow manner:
A thin layer of bechamel sauce or some of the bolognese sauce if you are using ricotta (note: do not put the ricotta cheese on the bottom of the baking dish – it will burn).
Then put a layer of pasta laying it without any gaps
A layer of bechamel or ricotta next
Then a layer of bolognese sauce
Then a layer of mozzarella cheese
Repeat this until all ingredients are used up and you end with mozzarella cheese on the top.
Bake in a 350 degree oven for 30 minutes - then cover with aluminum foil - then bake an additional 30 minutes until bubbling around the edges
Dad Cooks @ Recipe Redux 