Lasagna
"Meat sauce, cheese sauce, noodles and barely a tomato to be found in this 9" x 13" lasagne. Total comfort food, limit: one per year."
- Ready In:
- 1hr 40mins
- Ingredients:
- 19
- Serves:
-
6
ingredients
-
Meat Sauce
- 2 slices bacon, chopped
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 stalk celery, finely chopped
- 1 garlic clove, crushed
- 12 ounces lean ground beef
- 2 tablespoons tomato paste
- 1⁄2 cup dry white wine
- 1⁄2 cup beef stock
- salt and pepper
- nutmeg
-
Cheese Sauce
- 2 1⁄2 cups milk
- 1 bay leaf
- 1⁄2 cup butter
- 1⁄2 cup flour
- salt and pepper
- 8 ounces mozzarella cheese, cubed
-
Lasagne
- 8 ounces no-boil lasagna noodles
- 2 tablespoons grated parmesan cheese
directions
- Meat Sauce: Cook bacon in a saucepan over medium heat until lightly browned; add onion, carrot, celery and garlic; cook, stirring occasionally, until beginning to brown.
- Add ground beef and cook until evenly browned; drain off any excess fat; stir in tomato paste, wine, stock and seasoning; cover and bring to a boil; reduce heat and simmer 30-40 minutes.
- Cheese Sauce: Heat milk and bay leaf in a small saucepan until just below boiling point; remove from heat and discard bay leaf; in a separate saucepan, melt butter over medium heat; stir in flour and cook 2 minutes, stirring constantly.
- Gradually add milk to roux and stir until thick and smooth; reduce heat to low and simmer 10 minutes, stirring occasionally; season and remove from heat.
- Add cheese and stir until cheese has melted and sauce is smooth; cover surface with plastic wrap if not using immediately.
- Lasagne: Preheat oven to 350° and grease a 9" x 13" x 2" baking dish or 3-quart oblong casserole dish.
- Cover bottom of baking pan with a layer of noodles;evenly spoon half of the Meat Sauce over them; cover with noodles; spread with half the Cheese Sauce.
- Repeat the layers, ending with the Cheese Sauce; sprinkle with the Parmesan and bake 30-40 minutes or until bubbly.
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Reviews
-
I found that 2.5 cups warm milk was way not enough liquid for a roux of 1/2 cup butter, 1/2 cup flour. And I'd grate the mozerella next time, the cubes simply didn't want to melt when stirred in. Overall the taste was quite good though, and my kids went back for seconds, just have to get the sauce liquid enough to soften that top noodle layer.
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
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