EMERIL'S LASAGNA BOLOGNESE

Emeril's Lasagna Bolognese image

This is in response to a recipe request. I haven't made this, but I'm sure intrigued and the next time I have all day to cook I will definately try this!

Provided by yooper

Categories European

Time 4h

Yield 12 serving(s)

Number Of Ingredients 23

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Ingredients

1 1/2 lbs lasagna noodles, cooked and drained
1 cup freshly grated parmesan cheese
2 tablespoons butter
6 slices bacon, diced
1/4 lb cooked ham, diced
1/2 lb ground veal (or 1/4 pound of each) or 1/2 lb ground pork (or 1/4 pound of each)
1 1/2 cups chopped onions
1/2 cup finely chopped carrot
1/4 cup thinly sliced celery
3 garlic cloves, minced
1 pinch of dried clove
3 tablespoons tomato paste
1 cup dry white wine
4 cups chicken stock
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/2 cup heavy cream
1/4 cup chopped parsley
4 1/2 cups whole milk
6 tablespoons butter
6 tablespoons flour
1 teaspoon salt
1/4 teaspoon nutmeg

Steps:

For Bolognese Sauce: In large pot heat butter over medium-high heat.
Add bacon and ham and saute until carmelized and light brown, about 10 minutes.
Add ground meats and cook over high heat until well browned and stirring constantly, about 20 minutes.
Add the onions, carrots, celery and mushrooms and cook until soft, about 5 minutes.
Add garlic, cloves and nutmeg to the pan and cook for 2 minutes.
Add wine and cook till almost evaporated.
Add stock, simmer over medium-high heat about 45 minutes or until sauce is thickened and flavorful.
Season to taste with salt and pepper.
Stir in the creamand parsley and adjust seasoning if necessary.
Set aside until ready to assemble.
Bechamel Sauce:In saucepan, melt butter over low heat and stir in flour, stirring constantly until smooth, about 2 minutes.
Slowly whisk in milk to blend together.
Set over high heat and quickly bring to a boil for 1 minute, stirring constantly.
Allow to cook for 5 minutes or so until floury taste is gone.
Remove from heat and add salt and nutmeg to taste.
To assemble:Preheat oven to 350.
Butter a large rectangular baking dish.
Spoon 1/2 cup of meat sauce onto the bottom of the dish.
Cover with 1 layer of cooked lasagna noodles.
Top with 1 layer of meat sauce, completely covering noodles, then add a light dusting of cheese.
Repeat layering in orders given until all have been used, ending with a topping of bechamel sauce and cheese.
Bake covered for 45 minutes with aluminum foil; then uncover and bake for 15 minutes until cheese on top is lightly golden brown.
Let rest for 10 minutes before serving.