Naples - It's to Die for - Lasagna

Recipe by Shawn C
READY IN: 3hrs 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • BECHEMEL Sauce: In pot melt butter and add enough flour to create a consistency thicker than pancake batter.
  • Bring another pot with milk almost to a boil.
  • Once milk has heated through, add milk all at one time to the flour mixture, beating with wire whisk the whole time.
  • Bring back to boil then remove from heat and add salt and nutmeg.
  • Set aside.
  • MEAT SAUCE: Brown meat half way then add onions, garlic, carrots, celery and sweat vegetables.
  • Add all other ingredients and cook a minimum of 2 hours at a low (barely) boil.
  • ASSEMBLY: Use Barilla lasagna sheets!
  • (1 box serves 6-8 in this recipe).
  • Boil some water and slide them in for 5 minutes then drain and rinse well with cold water, they need to be soft and flexible.
  • Ladle some meat sauce on the bottom of the pan.
  • Then lay a layer of pasta sheets on top of that.
  • Then spread bechemel sauce over pasta, layer of pasta, spread both cheeses on that layer, layer of pasta, spread more bechemel, layer pasta then cheeses until all is used.
  • Bake in 350° oven until brown on top (just a little brown).
  • Remove and let set for 5 minutes.
  • Cut serving squares and place on plates then ladle a large ladle of meat sauce atop the lasagna.
  • Garnish with lots or parmesan cheese.
Advertisement