From N Krug:
Meat sauce:
1 cup chopped onion
1 clove garlic minced
1/2 cup chopped celery
2 Tblsp. butter
1 lb. Mild Italian sausage
1 lb. Ground round
2 Tblsp. olive oil
1/4 cup dry white wine (“or red” -D.P.)
2 cups chopped tomatoes peeled and seeded
3 Tblsp. tomato paste
2 cups beef bouillon
1 tsp. dried oregano
Salt and pepper
Becciamella sauce:
5 Tblsp. butter
6 Tblsp. flour
2 cups milk
1 cup heavy cream
1 tsp salt
Dash nutmeg
Other:
1 lb. Lasagna noodles
1 lb. Mozzarella cheese grated
1/2 cup grated Parmesan cheese
To prepare meat sauce:
Combine onion, garlic and celery and saute over low heat in 2 Tblsp. butter 8-10 minutes.
Remove to heavy 3-4 quart saucepan. In same frying pan, saut the sausage and ground round in olive oil until browned.
Remove excess grease. Add wine to meat and boil stirring constantly until wine is almost evaporated. Add meat to sauce pan with onion mixture and add the tomatoes, paste, stock and seasonings. Simmer for 1 hour.
To prepare the becciamella sauce:
Melt 3 Tblsp. butter into heavy 2-3 quart saucepan over low heat.
Stir in flour. Cook slowly 2-3 minutes. Pour in milk and cream slowly stirring with a whisk to obtain a smooth sauce. Heat to boiling stirring constantly until sauce thickens. Remove from heat and add 1 tsp. salt and nutmeg.
To build the lasagna:
Butter a 9 x 13 x 3 inch-baking dish. In a large 6-8 quart pot, cook the lasagna. When cooked, drain and cover lasagna with cold water.
Spread layer of meat sauce on bottom of baking dish. Over this, lay 1/3 of the noodles, 1/3 of the sauce and 1/3 of mozzarella cheese. Repeat 2 more times. Sprinkle top with Parmesan cheese and bake at 350 degrees for 30 minutes.