pork & chianti lasagna bechamel
INGREDIENTS
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~ preheat oven to 400 degrees F. ~
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Generously oil a 9 x 13 glass baking dish with olive oil
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16 oz. lasagna noodles, cooked according to package directions for “al dente” pasta
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8 oz. fresh Parmigiano Reggiano cheese, grated
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an extra jar of your favorite marinara sauce for topping
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for the sauce:
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1 large onion, chopped fine
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3 Tablespoons extra virgin olive oil
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8 large garlic cloves, minced
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1 heaping cup fresh basil (approx 2 oz.) torn
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2 (28 oz.) cans whole plum tomatoes in juice
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1 (15 oz.) can petite diced tomatoes in juice
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1 cup good quality chianti
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3 teaspoons sea salt
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2 Tablespoons balsamic
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1 Tablespoon honey
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3 Tablespoons dried oregano
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2 teaspoons fresh thyme leaves
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2 Tablespoons fennel seeds
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1/4 cup butter
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1 and 1/2 cups pork cube steak, chopped OR lean ground pork
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1 lb. lean ground beef
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for the bechamel:
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10 Tablespoons real butter
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2/3 cup all-purpose flour
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4 cups buttermilk, warmed
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sea salt and freshly ground black pepper (to taste)
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1 teaspoon freshly grated nutmeg
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