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Emeril Lagasse's Lasagna Bolognese

 
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La Belle Cuisine

Emeril Lagasse’s Lasagna Bolognese
Recipe courtesy of Emeril Lagasse and
Good Morning America

 “Emeril Lagasse puts his own zesty twist on a traditional dish.”

Bolognese Sauce Ingredients:
2 tablespoons butter
6 strips bacon, diced
1/4 pound ham, diced
1/2 pound ground veal or ground pork,
or 1/4 pound of each
1 1/2 cups chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
1/4 pound thinly sliced mushrooms
3 cloves garlic, minced
Pinch of dried cloves
1/4 teaspoon ground nutmeg
3 tablespoons tomato paste
1 cup dry white wine
4 cups chicken stock
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/2 cup heavy cream
1/4 cup chopped parsley 

1. In a large pot, heat the butter over medium-high heat.
2. Add the bacon and ham and sauté until caramelized and light brown,
about 10 minutes.
3. Add the ground meats and cook over high heat until well browned,
stirring constantly, about 20 minutes.
4. Add the onions, carrots, celery and mushrooms and cook until soft,
about 5 minutes.
5. Add the garlic, cloves and nutmeg to the pan and cook for 2 minutes.
6. Add the tomato paste and cook for an additional 2 minutes.
7. Add the wine and cook until almost evaporated.
8. Add the stock and simmer over medium-high heat until sauce is
thickened and flavorful, about 45 minutes to 1 hour.
9. Season the sauce with salt and pepper to taste.
10. Stir in the cream and parsley, and adjust seasoning if necessary.
Set aside until ready to assemble lasagna.

 Béchamel Sauce Ingredients:
4 1/2 cups milk
6 tablespoons butter
6 tablespoons flour
1 teaspoon salt
1/4 teaspoon nutmeg

1. In a saucepan, melt the butter over low heat and stir in the flour,
stirring constantly until smooth, about 2 minutes.
2. 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.
3. Allow to cook another 5 minutes, or until floury taste is gone.
Remove from the heat and add salt and nutmeg to taste.

Ingredients for Lasagna:
1 1/2 pounds lasagna noodles
1 cup freshly grated Parmesan cheese
Bolognese sauce
Béchamel sauce

1. Preheat the oven to 350 degrees F.
2. Butter a large rectangular baking dish, then spoon 1/2 cup of meat
sauce onto the bottom of the dish.
3. Cover with one sheet [layer] of pasta.
4. Top the lasagna with a layer of meat sauce (making certain that
pasta is completely covered), a layer of béchamel sauce, then a
light dusting of cheese.
5. Repeat layering lasagna, sauces and cheese in this manner until all
have been used, ending with a topping of béchamel sauce
and cheese.
6. Bake the lasagna covered with aluminum foil for 45 minutes, and
then unwrap and return to the oven for 15 minutes to reach a
golden brown.
7. Allow to sit 10 minutes before serving.

 Recipe courtesy of Emeril Lagasse, © 2000.

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