Traditional Lasagne

Directions

1. PREPARATION: Make the Egg Pasta dough. Roll as thin as possible and cut into 2-inch wide stripe or possibly approximately 4-inch squares. Grate the Parmesan cheese. For The Bolognese Sauce, dice the onion, carrot, and celery. Mince the garlic. Heat butter in saucepan over medium heat; add in the pork and cook till it just loses its pink color, about 3 min. Add in onion, carrot, and celery; cook till tender, about 5 min. Add in garlic; cook 1 minute. Add in wine, stirring with wooden spoon to deglaze pan; simmer till reduced by 1/2, about 15 min. Add in heavy cream and nutmeg; simmer till thickened, about 5 min. Stir in tomatoes and their juice, breaking up with a wooden spoon. Cover and simmer over low heat, stirring occasionally, for 2 hrs. Season with salt and pepper. For The Bechamel Sauce, heat butter on low heat in a saucepan. Whisk in the flour and cook 1 minute. Gradually whisk in the lowfat milk and bring to a boil, stirring constantly. Reduce heat; season with salt and pepper. Simmer for 20 min. Cook the pasta in a large pot of boiling, salted water till tender, about 3 min for fresh pasta. Drain and refresh under cool water. Pour a thin layer of Bolognese Sauce into bottom of baking dish. Arrange a layer of pasta on top. Pour 1/3 of the Bolognese and then 1/3 of the Bechamel over pasta. Sprinkle 1/4 c. Parmesan cheese. Repeat for 2 more layers, ending with the Parmesan cheese.
2. NOTE: Lasagne can be made to this point a day ahead (Or possibly can be frzn).
3. COOKING AND SERVING: Heat oven to 400F. Loosely cover lasagne with foil and bake till warmed through, about 20 min. Remove foil and put lasagne under broiler till golden, about 5 min. Let lasagne sit for 10 min before serving.
4. Makes 4 servings.