Lasagna ala Milanese

Now this isn't your standard Lasagna, not if you're an American that is.  Americans are used to eating mainly one kind of Lasagna in which Ricotta (ugh) Cheese is a base ingredient.  You wont find that in this dish.
I'm told that this Lasagna recipe has origins in a different part of Italy than the recipe followed by American cooks.  I don't know if this is true or if my Mom is just having me on.  All I know is that no one else I know makes anything close to this in the USA.  She has been using this recipe, she tells me, since before I was born, back when the family still lived in England.
It took me a long time to crack it, but I'm glad I have. I hope you enjoy it too.


Whole Milk
Two cups wine, Blush recommended although a good Red gives a stronger taste.
Three tablespoons vegetable oil.
12 oz shredded mozzarella cheese.
Grated parmesan cheese.
Three packets "White Sauce" mix.
One teaspoon basil.
Three cloves garlic -crushed.
Two large carrots -grated.
One can tomato paste.
One half medium onion -sliced.
One cup beef broth.
Three lbs. ground beef.
Pasta sheets - enough for three layers.
One teaspoon ground black pepper.
Salt to taste.

Brown beef in large skillet and drain. Set aside

Heat oil in large skillet; add sliced onions, garlic and basil until onion becomes transparent.
Add cooked beef.
Add carrots and cook until carrots change color.
Add broth, tomato paste and wine. Stir in salt and pepper.
Simmer on low until juices almost gone, the mixture must be fairly dry with most of the liquid absorbed. Set aside to cool (results are best if prepares one day ahead of final baking).

Prepare white sauce according to instructions on the packet using the milk. Set aside.

Soak enough pasta sheets to make three layers for one hour until soft but not sticky. Pasta sheets must be flexible enough to bend in two without breaking.
In a 9x13 baking pan spray with oil; place in one layer of pasta.
Spread half of the meat filling on pasta; add one third of white sauce, spreading it evenly and sprinkle with parmesan cheese.
Put another layer of pasta on top of that, and repeat spreading process with meat, white sauce and parmesan.
Lay third layer of pasta and spread remaining third of white sauce on top of pasta.
Sprinkle with mozzarella cheese.

Bake at 350 degrees until top layer turns golden brown.  Approximately 45 minutes.

Serve with a salad, breadsticks and a good wine,  you know the drill.