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Four Aces Delicatessen Lasagne Verde

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Ingredients
  Lasagna verde 1⁄2 Pound
  Parmesan cheese 1⁄4 Pound, grated
  Gruyere cheese/Mozzarella cheese 1⁄2 Pound, grated
  Margarine/Butter 6 Tablespoon
  Flour 6 Tablespoon
  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)
  Sugar 2 Tablespoon
  Garlic powder 1 Teaspoon
  Italian mixed spices 2 Teaspoon
  Salt To Taste
  Pepper To Taste
  Nutmeg To Taste
Directions

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.
Repeat.
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 375°F for 30 minutes.

Recipe Summary

Course: 
Main Dish
Method: 
Baked
Interest: 
Party

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