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The Perfect Lasagna

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“This is the best lasagna I have ever had. A friend taught me by cooking it with me. I've guessed at the actual amounts used, so feel free to do your own amending.”
READY IN:
1hr
SERVES:
2-3
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop the onion, garlic, mushrooms, bacon, olives and sun dried tomatoes before you start to cook.
  2. Cook the onions and garlic first.
  3. Add the beef and brown about half-way through.
  4. Add green pepper, mushroom, olives, sun-dried tomatoes and bacon.
  5. Add the stewed tomatoes. Cut them apart with the spatula or a knife as you add them.
  6. Add as much red wine and balsamic vinegar as you wish. (I think the secret of the lasagna is in the wine and vinegar though, so I add about 3 tablespoons and a 1/4 of a cup).
  7. Add salt, pepper, and oregano to taste.
  8. Let the sauce stew as long as needed (the longer the better).
  9. Meanwhile, heat the milk gently in a saucepan.
  10. Add the flour gradually, stirring constantly. Add the parmesan cheese to the sauce as well.
  11. When the white sauce is thicker than pancake mix (about 10 minutes), remove from heat.
  12. In an 8x8 or round lasagna dish, layer like this: meat layer, lasagna sheet, white sauce.
  13. Finish with a white sauce layer and cover with mozzarella cheese.
  14. Cook at 350 for about 20 minutes or until the cheese is bubbly.

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