I am posting this recipe because of the feedback and popularity of this amazing recipe. I paired it with the Mavrotragano when in Myrtle Beach and it was heavenly. I also wanted to give a disclaimer that the main part of this recipe came from Emeril Lagasse and more specifically his Potluck Cookbook. I highly recommend this book as one of the best for home cooking. I have impressed every time I used a recipe from here. I hope you enjoy it as much as I did.
Bolognese Lasagna
Ingredients:
2 tablespoons butter
6 strips bacon, diced
1/4 pound ham, diced (can use panchetta for added richness)
1/2 pound ground veal or ground pork, or 1/4 pound of each
1 pound ground beef
1 1/2 cups chopped onion (I cut back on the onion and add a shallot)
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
1/4 pound thinly sliced mushrooms
3 cloves garlic, minced
Pinch ground cloves (a little goes a long way)
1/4 teaspoon ground nutmeg
3 tablespoons tomato paste
1 cup dry white wine
3 cups chicken stock (you can substitute veal stock if you can find it)
1 1/2 teaspoons salt
1/4 teaspoon black pepper
4 chicken livers, finely chopped
1/2 cup heavy cream
1/4 cup chopped parsley
1 1/2 pounds fresh pasta (or you can use the sheets of no-bake noodles)
Bechamel Sauce, recipe follows
1 cup freshly grated Parmesan
Directions:
In a large pot heat the butter over medium high heat. Add the bacon and ham and saute until caramelized and light brown, about 10 minutes. Add the ground meats and cook over high heat until well-browned, stirring constantly, about 20 minutes.
Add the onions, carrots, celery, and mushrooms and cook until soft, about 5 minutes. Add the garlic, cloves and nutmeg to the pan and cook for 2 minutes. Add tomato paste and cook for 2 minutes. Add the wine and cook until almost evaporated.
Add stock and simmer over medium high heat until sauce is thickened and flavorful, about 45 minutes to 1 hour. Season with salt and pepper, to taste.
Add the chicken livers to the pot and cook 5 minutes. Stir in the cream and parsley, and adjust seasoning if necessary. Set aside until ready to assemble lasagna.
Preheat the oven to 350 degrees F.
Butter a large rectangular baking dish, then spoon 1/2-cup of meat sauce onto the bottom of the dish. Cover with 1 sheet of fresh pasta. Top the lasagna with a layer of meat sauce (making certain that pasta is completely covered), a layer of bechamel, then a light dusting of cheese. Repeat layering lasagna, sauces, and cheese in this manner until all have been used, ending with a topping of bechamel and cheese.
Bake until the lasagna is bubbling and golden brown, about 1 hour. Allow to rest 10 minutes before serving.
Bechamel:
6 tablespoons butter
6 tablespoons flour
4 1/2 cups milk
1 teaspoon salt
1/2 teaspoon nutmeg
I recommend doubling this part because I like the thick layers of Bechamel with the richness of this dish.
In a saucepan, melt the butter over low heat and stir in the flour, stirring constantly until smooth, about 2 minutes. Slowly whisk the milk into the flour, stirring vigorously to blend together. Set over high heat and quickly bring to a boil for 1 minute, stirring. (the full thickening power of the rue cannot be realized until it boils) Allow to cook another 5 minutes, or until floury taste is gone. Remove from heat and add salt and nutmeg to taste.