Timothy Grayson, an executive chef at Whitworth University, spent several weeks this summer eating his way through Italy. Here's a recipe for lasagna inspired by his travels through the country's northern regions.

Northern Italian Lasagna

From Timothy Grayson, the district executive chef for Sodexo Dining Services at Whitworth University

For the filling

1 tablespoon butter

1 large carrot, medium diced

1 medium onion, medium diced

1 teaspoon minced fresh garlic

½ pound ground beef

½ pound ground pork

2 tablespoons fresh chopped basil

1 teaspooon ground dried thyme

1 cup red wine

1 teaspoon white sugar

½ teaspoon salt

2 tablespoon fresh chopped parsley

¼ teaspoon ground black pepper

16 ounces of diced canned tomatoes

6 ounces of lasagna noodles

 

For the white sauce

¼ cup butter

¼ cup of flour

½ teaspoon salt

1 teaspoon Italian seasoning

1½ cup of half and half

¼ cup shredded Parmesan cheese

 

For the topping

3 ounces shredded mozzarella cheese

4 ounces sliced mozzarella cheese

 

For the filling: In a Dutch oven or covered skillet over medium heat, add butter and sauté carrots, onion and garlic. Then add beef and pork, and brown. When cooked, carefully drain fat. Then add basil and thyme, red wine, sugar, salt, parsley, pepper and tomatoes. Simmer, covered, for about 1 hour. Cook lasagna noodles in boiling salted water, about 8 to 10 minutes. Drain noodles and rinse with cold water.

 

For the white sauce: melt butter in a large saucepan; stir in the flour, salt and pepper and Italian seasoning until blended. Gradually add half and half. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat and stir in Parmesan cheese.

 

Assemble: Preheat oven to 375 degrees. Pour half of the meat sauce into an ungreased 13-by-9-inch baking dish. Layer with half of the lasagna noodles and top with remaining meat sauce. Layer sliced mozzarella cheese, then top with remaining noodles. Pour white sauce over noodles. Sprinkle with shredded mozzarella. Cover and bake for 45 minutes. Uncover and bake for an additional 5 to 10 minutes.

Serves: 6 to 8

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