The Perfect Lasagna

Recipe by Ennui on Rice
READY IN: 1hr
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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