A great twist on classic lasagna!
⅓ c. butter
8 oz. prosciutto, finely chopped
1 med. onion finely chopped
1 med. carrot finely chopped
1 stalk celery, finely chopped (I did the veggies in a small food processor)
12 oz. lean ground beef
⅓ c. dry white wine
1 large tomato peeled and chopped
About ¾ c. beef stock... (I made mine with a beef bouillon cube)
¼ c. butter
⅓ c. all-purpose (plain) flour
2 c. milk
salt and freshly ground black pepper.
No nutrition information available
Melt the butter in a medium saucepan over medium heat. Add the prosciutto, onions, carrot, and celery. Saute' until the vegetables have softened, about 5 min. Add the beef and saute' until lightly browned, about another 5 min. Add the wine and simmer until it evaporates. Add the tomato and stock. Mix well and season with salt. Cover and simmer over low heat for 1½ hrs. (I did only an hour) Stir the sauce from time to time and add a little more beef stock if it begins to stick to the pan.
For the Bechamel Sauce: Melt the butter in a large saucepan over med. heat. Add the flour and stir until smooth. Remove from the heat and add the milk all at once, mixing well to prevent lumps from forming. Return the saucepan to the heat and simmer, stirring constantly, until thickened and cooked, about 5-7 min. Season with salt and pepper.
PUTTING IT TOGETHER; Parmesan cheese, Butter
Cook the lasagna just until al dente.
Butter the lasagna dish and add a little of the Bechamel on the bottom.
Place a layer of lasagna noodles over the sauce. Spoon a little of the meat sauce over the lasagna and then add a layer of the sauce. Sprinkle with a little grated parmesan cheese. Add another layer of pasta and repeat until all the ingredients are in the dish. Sprinkle with more Parmesan and dot with the butter.
Bake until golden brown and bubbling, about 20-30 min. @ 400'.