the best lasagna recipes

The Lasagna from Ferrara (Lasagna Ferrarese)


150g (1/3 pound) prosciutto
1 onion, sliced
1 celery stick, thinly sliced
1 carrot, thinly sliced
salt and freshly ground pepper
250g (1/2 pound) ground beef
100ml (1/2 cup) white wine
150g (1/2 cup) diced and crushed tomatoes
125ml (1/2 cup) beef or meat broth; more if needed
500ml (2 cups) bechamel sauce; try this easy recipe for bechamel sauce ;
150g or 1/2 cup grated Parmesan cheese
2 Tbsp butter

and of course, let's not forget: 500g (16 oz) lasagna pasta, boiled for 8 minutes and set aside

Instructions on how to make the meat sauce:

In a large skillet, melt the butter,
cook the prosciutto, the onion, the celery and the carrot under medium heat setting for about 2 minutes.
Mix in the beef and cook for 3-4 minutes, until it is browned completely.
Pour in the white wine and allow it to reduce a little bit.
Next pour in the tomatoes and the beef broth. Add salt and pepper.
Cover the skillet, and simmer for 2 hours, adding more broth if needed.
preheat the oven at 350 F or 175° Celcius. Which leads to the next part:

Last steps: preparing the lasagna

Grease up with olive oil a large and deep lasagna pan.
There will be 4 layers in this recipe.
Lay down in the pan the first layer of lasagna pasta,
top the pasta with a nice layer of meat sauce, which in turn will be topped by more pasta
then spread half the bechamel sauce over the 2nd layer of pasta, sprinkled generously with parmesan cheese.
Lay more pasta on top and repeat the meat sauce layer, followed by pasta, then
the last bechamel layer, with its Parmesan cheese on top.
Add more parmesan cheese, since it is the last layer
Bake in the oven for 20 minutes or until the cheese browns a bit, with the 'au gratin' look

Once baked, allow the lasagna to cool down for 20 minutes prior to serving.

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