Ingredients
- 8 tablespoons unsalted butter, melted
- 1 slice prosciutto, 1/4- inch thick, about 6 ounces, diced
- 3 cups finely diced onions
- 1 cup finely diced celery
- 1 cup finely diced carrots
- 1 tablespoon tomato paste
- ¼ cup extra virgin olive oil
- 2 ½ pounds boneless veal shoulder, trimmed, in 1/4-inch dice
- 1 750-milliliter bottle dry Marsala
- 2 cups veal stock
- 6 cups chicken stock
- 3 whole cloves
- 1 bay leaf, 1 sprig rosemary, 1 sprig thyme, tied together
- Salt and black pepper
- 1 ounce dried porcini
- 4 cups heavy cream
- 1 large egg
- 1 pound cremini mushrooms, finely chopped
- 5 sheets fresh pasta for lasagna, each about 9 by 12 inches
- 2 cups freshly grated Parmigiano-Reggiano
- Nutritional Information
Nutritional analysis per serving (6 servings)
1636 calories; 109 grams fat; 59 grams saturated fat; 0 grams trans fat; 36 grams monounsaturated fat; 5 grams polyunsaturated fat; 56 grams carbohydrates; 2 grams dietary fiber; 15 grams sugars; 75 grams protein; 521 milligrams cholesterol; 2102 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 to 8 servings
Preparation
- Place 3 tablespoons butter in a large saucepan over medium-high heat. Add prosciutto and sauté until starting to brown. Lower heat to medium-low and add onions, celery and carrots. Cook until soft but not brown. Stir in tomato paste and cook 2 minutes.
- Heat 4 tablespoons butter with 2 tablespoons olive oil in a large sauté pan. Add veal and sauté over medium-high heat until meat starts to brown. Transfer veal to a saucepan, draining it well.
- Discard fat in sauté pan. Return pan to medium-high heat, add Marsala and boil, loosening residue in pan with a wooden spoon. Cook until reduced to 2 cups. Pour into saucepan. Add veal stock, 2 cups chicken stock, cloves and herbs. Partly cover. Simmer 2 hours. Season with salt and pepper. Set aside.
- Place porcini in warm water to cover and soak. Meanwhile, combine cream and remaining 4 cups chicken stock in a large saucepan, bring to a simmer and cook about 1 hour, until thickened and reduced to 2 cups. Pour into a blender and process on low, then higher speed. Add egg and process briefly. Taste and season with salt and pepper, strain into a bowl and set aside to cool.
- Squeeze porcini dry and chop. Add remaining olive oil to a skillet, add all mushrooms and sauté until cremini have started browning. Fold into veal mixture (ragu). Set aside.
- Bring a large pot of salted water to a boil. Have a large bowl of salted ice water ready. Line a large baking sheet with kitchen towels. Add pasta sheets to boiling water one at a time, cook each 2 minutes then place in ice water. Drain pasta sheets and spread on towels to dry.
- Preheat oven to 350 degrees. Brush a 9-by-13-inch lasagna pan with remaining butter. Lay a sheet of pasta in pan. Sprinkle with 1/3 cup cheese. Spread about 1/4 of the ragu over cheese. Spread on 1/2 cup cream sauce. Continue layering until covered with last sheet of pasta. Spread with remaining cream sauce, then remaining cheese.
- Bake 25 minutes, until bubbling. Increase heat to 400 degrees and bake about 5 minutes to brown top. Remove from oven and let stand 20 minutes before cutting in squares and serving.
4 hours
Dining and Cooking