YIELD Makes 6 to 8
This slow-cooked, savory Italian dish puts the basic lasagna to shame. Each layer is loaded with a rich combination of meaty, veggie goodness, along with bolognese and bechamel sauce -- and we can't forget the cheese.
|2||Tablespoons vegetable oil|
|3/4||cup chopped onion|
|1||cup chopped celery|
|1||cup chopped carrot|
|1/2||pound pancetta, diced|
|1 1/4||pound ground beef chuck|
|1 1/2||cups dry white wine|
|2 1/2||canned imported Italian Plum Tomatoes, cut with their juices|
|pinch of nutmeg, ground|
|1||pound fresh lasagna noodles|
|3||Tablespoons olive oil|
|1/2||cup fresh grated parmesan cheese|
Lasagna Noodles & Layering
if you’re using dried lasagna noodles then make sure the cook for 11 minutes in salted boiling water before using and then proceed in the same fashion as stated above.
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