Lasagna Bolognese

The bad part about gaining weight is that you get bigger. The good part is that you get to eat. This is a recipe for lasagna that is truly AMAZING. When I first read the recipe, I was skeptical -- white sauce instead of oodles of cheese? Believe me, it works.

LASAGNA BOLOGNESE 

(6 generous portions)

Begin by preparing your meat sauce (this sauce is also good used anywhere you would use basic spaghetti sauce):

RAGU ALLA BOLOGNESE

3 tablespoons butter
1 minced onion
1 minced carrot
1 minced celery
4 oz diced pancetta (or use bacon or smoked ham)
10 1/2 oz ground beef (we use deer meat)
Pinch ground cloves
3/4 cup beef broth
1 tablesoon tomato paste
1/2 cup cream

Melt the butter in a saucepan and saute the veges and bacon for a few minutes. Stir in meat and cloves, browning at high heat. Add broth, tomato paste, and salt and pepper to taste. Add enough water to the pot to cover the mixture. Continue cooking on low till the liquid is absorbed and you have a thick, smooth sauce (it will smell DELICIOUS). Turn off the heat and stir in the cream.

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Now you are ready to make the actual lasagna. You will need:

Lasagna noodles to fit an 11x9 inch casserole -- use the no-boil noodles, or cook as the package directs.
1 small box frozen spinach -- thaw, drain, and squeeze out as much liquid as you can.

Prepare a bechamel sauce:
7 tablespoons butter
3/4 cup all-purpose flour
4 cups milk
grated nutmeg, salt, and pepper to taste
(Melt butter; whisk in flour till smooth. Gradually whisk in milk till smooth; cook over medium heat till the mixture becomes thickened and creamy. Season to taste.)

You will also need 1/2 cup grated Parmesan cheese.

Grease your baking dish and layer pasta - bechamel - ragu - cheese. Repeat layers to fill dish, finishing with a layer of pasta.

Bake at 350 - 375 degrees Fahrenheit for 30 minutes, or till heated through. Let sit a moment before cutting.