Four Aces Delicatessen Lasagne Verde
|Lasagna verde||1⁄2 Pound|
|Parmesan cheese||1⁄4 Pound, grated|
|Gruyere cheese/Mozzarella cheese||1⁄2 Pound, grated|
|Milk||2 Cup (32 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Smoked ham||1⁄4 Pound, coarsely chopped|
|Coarsely chopped onion||1 Cup (16 tbs)|
|Coarsely chopped carrots||2 Cup (32 tbs)|
|Coarsely chopped celery||1⁄2 Cup (8 tbs)|
|Olive oil||2 Tablespoon|
|Ground beef||1 1⁄2 Pound|
|Beef bouillon cubes||2|
|Tomato paste||2 Tablespoon|
|Canned whole tomatoes||28 Ounce (1 Can)|
|Garlic powder||1 Teaspoon|
|Italian mixed spices||2 Teaspoon|
Cook lasagne in boiling water until tender, 15 to 20 minutes.
Drain, rinse in cold water and place on tea towel to dry.
Cream sauce: In a sauce pan, melt butter, blend in flour.
Add milk slowly, stirring constantly until thickened.
Add cream, mix well, add seasonings.
Meat and tomato sauce: In a large heavy saucepan, saute ham, onion, carrots, celery, oil, beef, until onion is tender and beef is browned.
Add all remaining ingredients and bring to a boil.
Simmer uncovered for 11/2 to 2 hours (to evaporate the excess of liquid).
In an oven proof dish, place a layer of lasagne; then spread a layer of meat sauce; coat with a layer of Bechamel sauce, sprinkle with grated Gruyere.
Finish by covering last layer of pasta with a generous coating of Bechamel on top of meat sauce.
Sprinkle with grated Parmesan cheese.
Bake at 375Â°F for 30 minutes.