Lasagne Lasagne Milanese With No Tomato Sauce Recipes

LASAGNE.....(LASAGNE MILANESE, WITH NO TOMATO SAUCE)

Steps:

• Cook carrots,onions,celery in butter until vegetables are tender. Remove set aside. In the same skillet brown sausage and ground beef gently for 20 minutes,drain. Stir in wine,salt and pepper, then add the vegetables. Cook until wine evaporates then add tomatoes,simmer for 1 hour.
• Prepare the white sauce using butter,flour,salt, and milk. Cook in a saucepan over low heat until smooth stirring as you go and set aside.
• Cook lasagne noodles according to package. Using a ladle, add 2 ladle's scoops to the bottom of a 9x13 baking dish. Place 1/3 of the noodles on top of the first layer of sauce.Add mozzarella cheese on top noodles.
• Sprinkle Parmesan cheese. Ladle on 2 scoops of sauce,Repeat same as above. Dot with butter. bake at 425 for 35-45 minutes or until top is golden brown and bubbly.
• Let stand 10 minutes before serving.

NO WHITE-SAUCE LASAGNA/LASAGNE

Steps:

• Heat the oil in a large frying pan.
• Add the chopped shallots and crushed garlic, heat until the shallot is soft.
• Add the minced meat, stir thoroughly.
• Add the milk to the meat, cook the meat until it is brown all over.
• Add all the tomatoes and sugar, stir well.
• Add the herbs.
• Add some of the red wine and worcestershire sauce, stir.
• Add the mushrooms (if using), stir.
• Simmer on a low heat and let the liquid reduce.
• When the liquid has reduced add more worcestershire sauce and red wine. Simmer.
• Repeat this stirring, adding liquid, simmering and reduction process for at least two hours. The meat should end up very glossy and gloopy. It almost looks like it is one large blob rather than minced meat.
• Meanwhile, mix the grated parmesan and pepper into the creme fraiche, leave aside.
• Preheat the oven to 200°C.
• When the meat is ready add a thin layer to cover the bottom of an ovenproof dish. Add lasagne sheets, then a thicker layer of meat. Repeat - I always end up with three layers of lasagne sheets.
• On the final layer of lasgne sheets spread the creme fraiche mixture.
• Cover the creme fraiche mixture with the grated cheddar.
• Bake in the oven until golden (30-45 minutes).