Apparently I've been making Lasagna wrong for many years now.
Classic Italian Lasagna is made with ground beef, chicken liver, and a béchamel sauce instead of red gravy.
I have to admit that I did not use the chicken liver, but doubled the ground beef.
That all being said, it turned out amazing.
I made it for Grandparents' Day.
Baby Duncan has 3 sets of Grandparents and they all came over for dinner that Sunday (along with his Aunt Carrie).
My Mother-in-Law doesn't care for Lasagna, but she had a second helping of mine.
That should tell you that this recipe is a keeper.
You will need:
12 sheets dried or fresh lasagna
1/2 cup grated parmesan cheese
Ragu:
4 oz. chicken livers or extra ground beef or ground pork
4 Tbs. butter
3 oz. pancetta, cubed
1 onion, finely chopped
1 carrot, chopped
1 celery rib, trimmed and finely chopped
8 oz. ground beef
2 Tbs. tomato paste
1/4 cup dry white wine
3/4 cup beef stock or water
freshly grated nutmeg
sea salt and freshly ground pepper
Salsa Besciamella (Béchamel Sauce):
6 Tbs. butter
1/3 cup all-purpose flour
2 cups milk
sea salt
Preheat oven to 350
To make the ragu, trim the chicken livers (if you're daring enough to use them), removing any fat or gristle.
Cut off any discolored bits.
Coarsely chop the livers.
Melt the butter in a saucepan, add the cubed pancetta and cook for 2-3 minutes until browned.
Add the onion, carrot, and celery, and brown.
Stir in the ground beef and brown until just changing color, but not hardening.
Stir in the chicken livers (if using) and cook 2-3 minutes.
Add the tomato paste, mix well, and pour in the wine and stock.
Season well with grated nutmeg, salt, and pepper.
Bring to a boil, cover, and simmer very gently far as long as you can- 2 hours if possible.
To make the Besciamella, melt the butter in a medium saucepan.
When foaming, add the flour and cook over gentle heat for about 5 minutes without letting it brown.
Lower the heat and add all the milk at once, whisking very well.
When all the flour and butter have be combined and there are no lumps, return to heat and slowly bring to a boil, whisking all the time.
When it comes to a boil, add salt, simmer gently for 2-3 minutes.
Cover the surface with plastic wrap to prevent skin forming.
Cook the sheets of lasagna in a large saucepan according to package instructions.
Lift out with a slotted spoon and drain on a clean kitchen towel or wax paper.
Fresh pasta does not need cooking.
Spoon one-third of the ragu into the buttered baking dish.
Cover with 4 sheets of lasagna and spread with one-third of Besciamella.
Repeat twice more, finishing with a layer of Besciamella covering the whole top.
Sprinkle with Parmesan cheese.
Baking for about 45 minutes, until brown and bubbling.
Let stand for 10 minutes before serving.
