Northern Italian Lasagna
1/4 C each unsalted butter, flour
1 3/4 C milk
1/4 t nutmeg
salt, fresh ground pepper
1T of olive oil
1 each, chopped onion, peeled carrot
1 C dry red wine
1/2 lb each of ground beef, pork, veal
1/4 C tomato paste
8 oz lasagna noodles
3 C shredded mozzarella cheese
1 C each, shredded fontina and grated parmesan cheeses
2 T dried Italian herbs
For sauce heat butter in a medium saucepan over medium-low heat. Whisk in flour until smooth. Slowly add milk, whisking constantly. Heat to boil, stirring until sauce is thickened. Add nutmeg, add salt and pepper to taste. Remove from heat; set aside.
For lasagna, heat oil in large skillet over medium-high heat. Add onion; cook until golden, about 2 minutes. Add carrot; cook 1 minute. Add wine; cook until reduced by half. Stir in beef, veal, pork until cooked through. Then stir in tomato paste. Then add white sauce to meat mixture until combined. Remove from heart. Season with salt and pepper to taste; set aside.
Heat oven to 350 degrees. Cook lasagna noodles. Drain and rinse. Combine the cheeses with Italian herbs in medium bowl.
Cover bottom of a 9 x 13 pan with 1/3 of meat sauce. Top with 1/3 of the noodles and 1/3 of the cheese mixture. Keep repeating. Then cover with tomato sauce. Sprinkle on remaining cheese.
Bake for 50-60 minutes or until bubbly. Let stand 10 minutes before cutting.