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Green Lasagne Bolognese

pasta, beef - ground

----Meat Sauce----
2 tablespoons olive or vegetable oil
1 onion; chopped
1 clove garlic; minced
1 pound ground meat; (beef, pork or veal)
1 can (28 oz) plum tomatoes; drained and chopped
1/2 cup red wine
1/4 cup beef stock
1/4 cup tomato paste
pinch (each) nutmeg and chili powder
salt and freshly ground pepper
----White Cream Sauce----
1/4 cup butter
1/4 cup all-purpose flour
3 cups milk
pinch nutmeg
salt and freshly ground pepper
12 spinach lasagna noodles; about 8 oz
6 ounces mozzarella cheese; sliced or shredded
1/2 cup freshly grated Parmesan cheese
1/2 cup freshly grated Romano cheese

Meat Sauce: In skillet, heat oil; sauté onion and garlic until golden brown. Add ground meat and brown. Stir in tomatoes, wine, stock, tomato paste, nutmeg, chili, and salt and pepper to taste. Simmer for 15 to 20 minutes or until slightly reduced and thickened. White Cream Sauce: In saucepan, melt butter. Blend in flour and cook, stirring, for 2 minutes or until bubbly but not browned. Whisk in milk and cook, stirring, until smooth and thickened. Stir in nutmeg, and salt and pepper to taste. Meanwhile, in large pot of boiling salted water, cook pasta until al dente (tender but firm); drain. In 13- x 9-inch baking dish, spread a little cream sauce on bottom. Cover with a layer of lasagne noodles, one-third of the meat sauce, cream sauce, mozzarella, Parmesan and Romano cheeses. Repeat for 2 more layers. Bake in 350°F oven for 30 minutes or until sauce begins to bubble.

Contributor: Canadian Living - March, 1986

Yield: 6 servings

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