PASTA - LASAGNE

Serve 6

MEAT SAUCE

2 tablespoons olive oil

2 garlic cloves, minced

1 onion, finely chopped

1 carrot, finely chopped

1 celery rib, finely chopped

8 ounces (225 grams) ground beef

8 ounces (225 grams) ground pork or Italian sausage

2 (14.5-ounce) cans whole peeled Italiam plum totatoes, chopped the tomatoes in small pieces

2 tablespoons finely chopped fresh Italian flat-leaf parsley

2 teaspoons finely chopped fresh basil or oregano

¼ cup freshly grated Parmesan cheese

Salt and black pepper to taste

BECHAMEL SAUCE

3 cups milk

1 bay leaf

1 fresh thyme sprig

4 tablespoons unsalted butter

1/3 cup all-purpose flour

A pinch of freshly grated nutmeg

12 to 16 dried lasagna noodles, cooked al dente

Freshly grated Parmesan for sprinkling on top

Chopped fresh flat-leaf parsley to garnish

One 9 x 13 baking dish

Make the meat sauce:  heat the olive oil in a 3-4 quart saucepan on medium-high heat  Add the onion, carrot, celery, and the remaining garlic and stir over low heat 5 minutes, or until soft.  Add the remaining meat and cook slowly 10 minutes, stirring frequently and breaking up any lumps.  Stir in salt and black pepper to taste, then add the tomatoes, parsley, and the basil/oregano.  Stir well, cover, and simmer for about 45 minutes, stirring occasionally.

Make the bechamel sauce:  boil the milk, add the bay leaf and thyme and allow it to infuse for a little while then discard the bay leaf and thyme.  Melt the butter in a medium-size pan on medium-low heat.  Add the flour, cook, stirring for 1 to 2 minutes.  Add the milk and stir constantly, until thick and smooth.  Add a pinch of nutmeg and season with salt and pepper.  Remove from heat.

Assemble the lasagne:  spread about ¼ of the meat sauce in the bottom of a baking dish.  Add ¼ of the bechamel sauce and cover with 3 or 4 pieces of lasagna noodles.  Repeat these layers, then top with the remaining meat sauce and bechamel sauce.  Sprinkle some freshly grated Parmesan evenly over the surface.

Bake for about 30 to 40 minutes until golden brown and bubbling.  Let stand 10 minutes, then serve.  Garnish with chopped parsley.

Adapted from Truly Madly Pasta by Ursula Ferrigno.