Pork, beef and sausage for the Bolognese Sauce.
Chopped and ready to grind.
The meats are ground and browned.
Add tomato sauce and reduce to make the Red sauce.
Pesto is the base of one of the 3 sauce. Nuts, basil, Parm and a touch of olive oil.
Béchamel is the White sauce.
Spinach goes with the pesto for the Green sauce.
Cooked down the spinach and squeeze out all of the moisture.
Combine with the pesto to make the Green sauce.
The cheese mixture is dry and wet ricotta, ementaler, cream cheese, Parmesan and eggs. Mix with plenty of oregano.
Put a layer of noodles in buttered pan. These are no boil noodles, and they seem to work as well as any.
White sauce always goes on the noodles.
Then the green sauce.
Cheese mixture next then shredded mozzarella and another layer of noodles. Repeat.
The red sauce only goes on the top layer.
Add the remaining mozzerella and pesto.
Bake until lightly brown, about 30 - 40 minutes.
Serve with a fresh helping of the red sauce.
Lasagna is one of the best known dishes, at least in its guise as a baked casserole. As with many Italian preparations the name actually refers to the pasta itself, and many a tourist in Italy has been confused to be served a broth with a very broad noodle, going by the same name.
This version of the baked favorite pays homage to the Italian flag with its three colored sauces and gilds the lily by having no less than five types of cheese. You could easily skip some or even most of the sauces or cheeses and have a perfectly nice lasagna, but this is the one to remember.
Click on the image to see the step by step gallery.