Recipe by Ennui on Rice
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.
Top Review by loof
Absolutely delicious! Not your typical cheesy, sauce-laden lasagna, this has a wonderful fresh flavor and texture. The parmesan white sauce gave it just the right richness and you are so right about the wine - it makes the meat sauce so use plenty! I really loved this dish and will definitely make it again!
- 1 lb ground beef
- 5 slices bacon
- 6 ounces stewed tomatoes
- 1 onion
- 2 garlic cloves
- 1 green pepper
- 6 mushrooms
- 7 olives
- 6 sun-dried tomatoes
- red wine
- balsamic vinegar
- 2 cups milk
- 1 -2 cup flour
- 3 -4 tablespoons parmesan cheese
- mozzarella cheese
- lasagna sheet
Directions See How It's Made
- Chop the onion, garlic, mushrooms, bacon, olives and sun dried tomatoes before you start to cook.
- Cook the onions and garlic first.
- Add the beef and brown about half-way through.
- Add green pepper, mushroom, olives, sun-dried tomatoes and bacon.
- Add the stewed tomatoes. Cut them apart with the spatula or a knife as you add them.
- 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).
- Add salt, pepper, and oregano to taste.
- Let the sauce stew as long as needed (the longer the better).
- Meanwhile, heat the milk gently in a saucepan.
- Add the flour gradually, stirring constantly. Add the parmesan cheese to the sauce as well.
- When the white sauce is thicker than pancake mix (about 10 minutes), remove from heat.
- In an 8x8 or round lasagna dish, layer like this: meat layer, lasagna sheet, white sauce.
- Finish with a white sauce layer and cover with mozzarella cheese.
- Cook at 350 for about 20 minutes or until the cheese is bubbly.