A Very Special Lasagna

Recipe by MarieRynr
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READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook lasagne noodles in boiling salted water until"al dente", still firm to the bite.
  • Drain and keep them in cold water until ready to use.
  • Saute ground beef, onion, and garlic in olive oil until meat is no longer pink.
  • Add remaining ingredients and cook at a fast simmer until sauce is quite thick (about 30 to 40 minutes).
  • Preheat oven to 400*F.
  • For Bechamel, melt butter, add flour and cook, stirring with a whisk, for one minute.
  • Slowly add milk and chicken broth and bring to a boil, still using the whisk.
  • Taste and add chicken bouillon cube if needed.
  • Add salt.
  • For Ricotta filling, beat egg in a bowl and add remaining ingredients, stirring well with a fork.
  • IN the following order, layer in a lightly greased 13 X 9 inch baking dish; a little meat sauce, half of the noodles, half of the remaining met sauce, 1/2 cup BEchamel, 1/2 cup Parmesan cheese, half of the mozzarella, teleme, and ricotta filling; the remaining noodles and meat sauce, 1/2 cup Bechamel, 1/2 cup Parmesan, the remaining Mozzarella, teleme, Ricotta filling, the last of the Bechamel and Parmesan cheeses.
  • Dot with butter.
  • At this point the dish may be covered and refrigerated.
  • Bring to room temperature.
  • Bake at 400*F, uncovered, for 30 minutes, until bubbly.
  • The dish freezes well.
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