COTSWOLD   COTTAGE

Cotswold Cottage Recipes

This isn't a quick and easy lasagna ... this is a slow and divine lasagna ... a memorable lasagna and yes, it is worth it!!

Lasagna Bolognese

INGREDIENTS: Bolognese Sauce 2 oz diced pancetta, finely chopped 1 medium Spanish onion or yellow onion, finely chopped 1 stalk celery, finely chopped 1 carrot, finely chopped 4 tbsp unsalted butter 11 oz ground beef 4 oz ground pork 4 oz ground Italian sausage or any good garlic sausage 1 freshly ground clove Dash of freshly ground cinnamon 1 tsp freshly ground black pepper 2 lb peeled and chopped tomatoes (or 1 x 28 oz can whole peeled tomatoes, packed in water) 1 cup whole milk 1/2 teaspoon sea salt Béchamel Sauce 2 cups whole milk 1/4 cup unsalted butter 1/4 cup all-purpose unbleached flour Lasagna Enough lasagna sheets to make four layers in a 13 x 9 inch baking pan with the lasagna pieces overlapping each other a little bit. (recommended 16 sheets) 1 cup freshly grated parmesan cheese

PREPARATION:

Prepare the Bolognese Meat Sauce

1. Combine pancetta, onion, celery, and carrot in sauté pan with butter and cook over medium heat until onion turns pale gold.
2. Add the beef, pork and sausage to the pan and increase the heat to high.  Cook until browned.  Sprinkle with the clove, cinnamon, and pepper.
3. Stir in tomatoes, bring to a simmer and reduce the heat to medium.  Cook over medium heat for 15 minutes. If you are using whole canned tomatoes, break them up as you add them to the sauce.
4. Add milk and season with sea salt. Then turn down the heat and simmer for 2 and 1/2 hours.  Stir at least every 20 minutes.
   

Make the Béchamel Sauce

1. Heat the milk until almost boiling in a heavy bottomed sauce pan. In a separate pan melt the unsalted butter with the flour over low heat.  Stir rapidly with a spoon.  Cook this for 1 minute and then remove from the heat.
2. Slowly add half the hot milk to your butter and flour mixture.  During this process stir constantly.
3. Return the milk, butter, flour mixture to low heat until the sauce begins to thicken.  Add the remaining milk slowly while stirring working it into the thickened sauce. Continue to stir until it comes to a boil.
4. Season with some sea salt, and continue stirring until the right consistency has developed.  If any lumps form, beat them out rapidly with a whisk until they dissolve. Remove from heat.

Prepare the Lasagna

1. Preheat oven to 375°F. Cook the lasagna according to instructions, or use non pre cook sheets.  Drain, rinse with cold water. Lay the individual lasagna sheets out on kitchen towels, not touching, so they
   do not stick together while you layer the casserole.
2. Spread a little olive oil around the inside of a 13 x 9 inch baking pan.  Make sure your baking pan is non-reactive - pyrex or stainless steel. Do not use an aluminum pan as it will react with the acidity of
   the sauce and ruin the flavor.  Put a layer of lasagna sheets down first. Layer on a third of the Bolognese sauce, then a third of the Béchamel sauce. Sprinkle with grated Parmesan.  Repeat two more times.  Top with a final layer of lasagna and sprinkle with grated Parmesan.
3. Put lasagna into the middle rack of a pre-heated 375°F oven.  Bake for 20-30 minutes until the top begins to get lightly browned. Remove from oven and let cool 5-10 minutes before serving.
   

Serves 8

Take from oven straight to the table and serve with a crunchy salad and tearable garlic bread.

ENJOY!

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