La Grande Lasagna di Carnevale

• 6 Tablespoons Butter
• 3 whole Medium Onions, Chopped
• 3 whole Carrots, Chopped
• 3 stalks Celery, Chopped
• 8 cloves Garlic, Minced
• 2 pounds Ground Sirloin
• 1 pound Ground Pork
• 1 pound Ground Veal
• 2 cups Tomato Paste
• 2 cups Red Wine
• 2 cups Beef Broth/stock
• 1/2 cups Italian Parsley, Finely Chopped
• 1/4 pounds Prosciutto, Finely Chopped
• 1 pound Ground Beef
• 1 pound Ground Pork
• 1 pound Ground Veal
• 1 cup Parmigiano-Reggiano Cheese, Grated
• 8 Tablespoons Italian Parsley, Finely Chopped
• 4 cloves Garlic, Minced
• 1 cup Plain Bread Crumbs
• 3 whole Eggs, Lightly Beaten
• 3 Tablespoons Butter To Saute'
• 2 cups Ricotta Cheese
• 3 Tablespoons Italian Parsley, Finely Chopped
• 1 whole Egg
• 1 pound Lasagna Noodles
• 1/4 pounds Prosciutto, Finely Chopped
• 1/4 pounds Italian Genoa Salami, Finely Chopped
• 1 cup Freshly Grated Parmigiano Reggiano Cheese
• 1 cup Freshly Grated Mozzarella Cheese

1. Prepare the Bolognese Sauce First:
2. Saute onions, carrots, celery and garlic in the butter.
3. After 5 minutes once the veggies are soft, add the ground meats and brown them.
4. Add salt and pepper to taste.
5. Once meats are browned, drain grease and add tomato paste, wine, broth/stock, and parsley.
6. Simmer mixtures slowly for 2 and 1/2 hours, adding another 1/2 cup of broth/stock to your desired thickness (should be fairly thick).
7. As that simmers, start to prepare the meatballs:
8. Chop up the prosciutto.
9. Mix it in with the other 3 meats and add Parmigiano cheese.
10. Add parsley, garlic, and bread crumbs.
11. Then add the beaten egg.
12. Check moisture; if too wet, add more bread crumbs.
13. Form mixture into very small balls about 1/2 to 1 size.
14. Saute the meatballs in about 2 Tablespoons of butter for 10 minutes, stirring so that all sides are browned.
15. Remove from butter and place on a plate with an absorbent towel.
16. Keep the meatballs warm.
17. Makes about 4 batches of meatballs.
18. Freeze what you dont use.
19. Next prepare the White Sauce:
20. Blend all three ingredients together (cheese, parsley, egg).
21. Set aside until you are ready to assemble the lasagna.
22. Assemble the Lasagna:
23. Pre-heat oven to 360 degrees.
24. In a large, deep pot, boil some slightly salted water.
25. Partially cook the lasagna noodles (I recommend that you cook them for about half of the time indicated on the box).
26. Pour noodles into a colander and run under cold water.
27. Brush some olive oil on the bottom and sides of a HUGE, DEEP lasagna pan.
28. Lay a very thin layer of the bolognese sauce on the bottom of pan.
29. Layer first layer of noodles, overlapping each a bit.
30. Spread a thin layer of white sauce.
31. Spread layer of meatballs.
32. Sprinkle on a layer of prosciutto and salami.
33. Pour a layer of bolognese sauce on top and then sprinkle a layer of Mozzarella.
34. Sprinkle thin layer of Parmigiano.
35. REPEAT for 3 full layers, using up all ingredients.
36. Bake for 30 minutes!

butter, onions, carrots, stalks celery, garlic, ground sirloin, ground pork, tomato paste, red wine, beef broth, italian parsley, ground beef, ground pork, cheese, italian parsley, garlic, bread crumbs, eggs, butter, ricotta cheese, italian parsley, egg, noodles, salami, freshly grated parmigiano reggiano cheese, freshly grated mozzarella cheese

Taken from tastykitchen.com/recipes/main-courses/la-grande-lasagna-di-carnevale/ (may not work)