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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is a wonderfully rich lasagna with a creamy bechamel sauce topping. It takes a while to assemble so I usually make it on weekends. The bechamel sauce is completely optional...that's the way I've always made it but you can omit. A Caesar or fresh green salad and garlic bread completes the meal. I hope you enjoy it as much as we do. Ingredients:
1 lb lean ground beef |
1/2 lb pork sausage |
1 large onion, chopped |
4 garlic cloves, chopped |
3 teaspoons italian seasoning (or use oregano, basil, parsley, etc...) |
2 bay leaves |
2 (14 ounce) cans tomato sauce |
1 (14 ounce) can diced tomatoes |
1 tablespoon sugar |
1 teaspoon salt |
1/2 teaspoon pepper |
12 lasagna noodles, cooked |
3 cups shredded mozzarella cheese |
1 (16 ounce) container ricotta cheese |
2 eggs |
1 teaspoon parsley |
1 teaspoon italian seasoning |
1/2 cup shredded parmesan cheese, divided |
3 tablespoons butter |
3 tablespoons all-purpose flour |
3 cups milk |
1 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon garlic powder |
1 cup parmesan cheese |
Directions:
1. In large pot cook mince and sausage with garlic and onion; drain.
2. add tomato sauce, diced tomatoes, salt, pepper, Italian seasoning, bay leaves and sugar.
3. Bring to the boil, reduce heat and let simmer for about an hour.
4. In a large bowl, mix together eggs, parsley, Italian seasoning, ricotta cheese, salt, pepper and Parmesan.
5. In a pan, melt butter.
6. add flour and whisk in; let cook for a few minutes.
7. add milk bit by bit
8. add salt, pepper and garlic powder; constantly stirring.
9. Lastly, add the Parmesan and whisk to incorporate.
10. In a greased 9 x 13 baking dish spread 1 cup of meat sauce.Layer as follows:.
11. noodles, meat sauce, cheese mixture, mozzarella.
12. Lastly, top with bechamel sauce and bake at 350 for 45 minutes.
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