Categories: Main, Pasta

Ingredients

• RAGU:
• 1/2 c. butter
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 1 onion, fine chopped
• 1/2 lb lean ground beef
• 1/2 lb lean ground veal
• 1/2 lb chicken livers, finely chopped
• 2 c. water
• 1/4 c tom paste 1 c dry red wine
• BECHAMEL
• 5 T. butter
• 5 T. flour
• 2.5 c. whole milk
• LASAGNA
• 1 lb lasagna noodles, pref spinach
• 1 1/4 c. fresh grated parm
• 3 T. butter, melted
• EVOO
• 2 c. baby spinach leaves

Directions

1. RAGU:

2. Melt butter, add carrots, celery and onion; cook until soft.

3. Add beef, veal and livers; cook until meats are cooked, stirring often.

4. Whisk 2 cups water and tomato paste in small bowl; add to meat mixture.

5. Bring to boil then reduce heat to medium.

6. Simmer until almost all liquid has evaporated, about 1 hour.

7. BECHAMEL:

8. Melt butter over med heat, add flour and cook 3 mins, stirring constantly.

9. Gradually mix in milk; whisk until thickened, about 5 mins.

10. LASAGNA:

11. at oven to 400.

12. Cook lasagna noodles al dente.

13. Drain and rinse under cool water.

14. Pat dry.

15. Butter bottom and sides of 15×10 glass dish.

16. Cover bottom w/ noodles > 1/2 cup bechamel > 1 cup ragu, sprinkle with 1/4 cup parm.

17. Repeat 3 more times and sprinkle top with cheese.

18. Bake until bubbling, about 30 mins.

19. Let stand for 10 mins before serving.

20. Top with fried spinach leaves, if desired.

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