White Lasagna (A Treasury of Great Recipes by Mary and Vincent Price, p. 106)

White Lasagna

Ingredients:

1 LB Lasagna

Meat Sauce: 1/4 Cup Butter, 2 Onions, 1/2 cup Celery, 2 small carrots, 2 tsp. salt, 1/2 tsp. pepper, 1 tsp. oregano. 1 LB ground beef, 1 LB ground pork, 1/2 cup dry white wine, 6 TBSP tomato sauce

Cream Sauce: 1/2 Cup Butter, 1/2 Cup Flour, 1 Tsp. Salt, 1 Tsp. Pepper, 1 Quart Hot Milk, 1 cup cream

1 Cup Parmesan

Cook Lasagna and let dry on paper towels.

Meat Sauce: In skillet heat 1/4 cup butter. Finely chop and saute onions, celery, and carrots for 10 minutes. Sprinkle with salt, pepper and oregano. Add meat, wine and tomato sauce. Simmer 15 minutes, stirring frequently.

Cream Sauce: Melt 1/2 Cup butter. Stir in flour, salt and pepper. Add hot milk. Stir until sauce is smooth and thick. Cover and cook over low heat for 5 minutes stirring occasionally. Stir in 1 cup cream.

Presentation: Preheat over to 350 degrees. Grate cheese. In buttered 9X13 inch baking dish arrange layer of lasagna. Spread with 1/3 of meat mix. Sprinkle with Parmesan. Cover with layer of lasagna. Spread with 1/3 of cream sauce. Sprinkle with Parmesan. Repeat layers ending with cream sauce and remaining Parmesan.

Bake: 15 minutes in 350 degree oven. Serve with Caesar Salad and French bread.

I found this recipe in Vincent Price's cookbook. It has been a family favorite for over 20 years and I haven't met anyone who doesn't love it. Please comment if you try this recipe!