Giorgios Tuscan Lasagna

On the food thread on Slow Travel, I mentioned that I was making "Tuscan" lasagna which prompted the question "what is Tuscan lasagna?" Having mentioned that it uses a bechamel rather than a ragu type sauce and leaves out the ricotta cheese, more questions ensued. So....it just seemed easier to post the recipe which is from Group Recipes. We like it.

Word to the wise: unless you are a large family or need it for a potluck type affair, you may want to think of halving the recipe.

GIORGIO'S TUSCAN LASAGNA

1 lb ground sausage

1 lb ground beef

1 lb ground pork

1 lg white onion-chopped

1 cup chopped carrots

4 celery stocks--chopped

4 garlic cloves-chopped or pressed

1 small can tomato paste

l cube chicken boullion

1 cube beef boullion

1 can chicken broth

½ cup red wine

olive oil

2 cups cheese--shredded parmigiano and mozarella

2 cups shredded mozzzarella

pre-cooked lasagna pasta (or regular lasagna)

cooking spray

MEAT SAUCE

• saute vegetables in olive oil until soft and golden (use a pan big enough to hold the meat.)
• add meats and saute until well cooked
• add red wine and reduce
• add tomato paste--mix well
• add chicken broth and bouillon cubes
• bring to a boil--if needed add water to cover
• simmer at least one hour until broth has been reduced

Make BECHAMEL SAUCE while meat sauce simmers.

1.5 sticks butter

1 qt milk

flour

salt and pepper to taste

• melt butter completely
• add flour until all butter is absorbed (about 6 tbs.
• slowly add milk 
• stir until smooth and silky--thickened but not too thick

CONSTRUCT LASAGNA

• spray baking dish with cooking spray
• layer of meat sauce
• layer of bechamel sauce
• layer of mixed cheeses
• repeat layers
• finish with layer of  mozzarella and bechamel on top

Cover with foil and bake at 375° for an hour
Remove foil and brown the top layer under the broiler
Let rest for at least 10 minutes.

 Yummy!