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| Brittany's Lasagna
1/4 pound of fat salt pork, chopped
3/4 pound of chopped chuck
1/4 pound of chopped lean veal
1 medium onion, sliced thin
1 carrot, sliced thin
1 stalk celery, diced
1 cup of beef stock
1 tablespoon of tomato paste
1/2 teaspoon of salt
Freshly ground pepper to taste
1 cup of water
1/4 pound of mushrooms, coarsely chopped |
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1/2 cup of heavy cream
1/4 cup of butter
1/4 cup of flour
2 tablespoons of finely chopped onion
2 cups of chicken broth
1/4 cup of heavy cream
salt and pepper to taste
1/2 pound of lasagna
2 cups of grated Parmesan cheese
Put chopped salt pork into deep skillet and fry until brown. Pour off some of the fat. Put in beef, veal, onion, carrot and celery and brown thoroughly. Add stock and continue cooking slowly until it evaporates, at least 1/2 hour. Add the tomato paste, salt, pepper and water. Cover the pan and cook over low heat for 1 hour. Add the mushrooms and cook 15 minutes longer.
Add the 1/2 cup of cream and heat through. Melt butter and stir in flour smoothly. Stir in onion. Add chicken broth and stir constantly until thickened. Add the 1/4 cup of cream, season to taste and simmer gently for about 15 minutes. Cook the lasagna strips in boiling, salted water, with a little olive oil added to keep them from sticking together, for about 10 minutes. Drain well.
Make a layer of strips in the bottom of a buttered 12"x8" casserole. Cover with a layer of the meat, then a layer of the white sauce, then with grated cheese. Continue layering until all ingredients are used up, ending with grated cheese on top. Bake in 375ºF. oven until bubbling and brown, about 25 - 30 minutes. Let stand outside of the oven 10 minutes before serving. Serves 6 - 8
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