Petitchef

Really good lasagna

Main Dish
12 servings
20 min
25 min
Very Easy

Ingredients

12

Preparation

  • Heat butter in a Dutch oven over medium heat. Add onion, carrot, and celery and cook until just soft, about 3 minutes. Add prosciutto and saute until vegetables are fully softened, 2 to 3 minutes.
  • Add ground meat and cook, seasoning with salt and pepper to taste and stirring frequently, until it loses its raw color, about 3 minutes. Add vermouth and simmer until almost evaporated, 5 to 7 minutes longer.
  • Add tomatoes and cook, stirring occasionally and adding water as necessary, until reduced to a thick but not gloppy sauce, about 45 minutes. Remove from heat.
  • Combine milk, broth, and garlic in a 2-quart Pyrex measuring cup or a microwave-safe bowl, cover with a small plate, and microwave until steamy hot, 8 to 10 minutes.
  • Meanwhile, melt butter in a large saucepan over medium heat. When foaming subsides, whisk in flour until well blended. Pour in hot milk all at once; whisk vigorously until sauce is smooth and starts to bubble and thicken.
  • Stir in Parmesan and season to taste with salt and pepper. Remove from heat and place plastic wrap directly on sauce’s surface.
  • To assemble and bake lasagna: Adjust oven rack to upper-middle position and heat oven to 425° degrees.
  • Dissolve salt in 2 quarts hot tap water in a 13″x9″ baking dish. Add noodles and soak until soft, about 10 minutes. Drain noodles and stack loosely. Wipe willbaking dish dry.
  • Smear 1/4 cup white sauce over bottom of baking dish. Top with a layer of 3 noodles, then 2/3 cup white sauce, 1 cup meat sauce, 1/2 cup Fontina, and 2 tablespoons Parmesan. Repeat 3 times, then make a final layer with remaining noodles, white sauce, and cheeses. Cover with aluminum foil.
  • Bake until very hot throughout, about 30 minutes. Leaving pan on rack, remove foil and turn oven to broil. Watching carefully, broil lasagna until cheese and sauce are spotty brown.
  • Remove from oven and let stand to set, 10 to 15 minutes. Cut into portions and serve.

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Comments:

07/03/2014

A lot of work but SO worth it!

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