Everytime I ask the kids for suggestions for dinner, they can't come up with anything so yesterday I said would you rather have chili, meatloaf or lasagne and they chose lasagne. Cassie made a spinach salad with raisins and walnuts and some tender crisp carrots.
July 2014. Charlie said it’s perfect. Cassie said it is best one so far.
Béchamel
1 C. heavy cream
1 C. chicken stock
3T. butter
3 heaping T. flour
add salt to taste
+ a little nutmeg
Melt butter, stir in flour. Add heated chicken broth a little at a time. Add heated cream, whisking often, bring to boil and let thicken. Set aside.
Meat filling
1 med. onion,chopped
3 cl. garlic, minced
1 1/2 lb. ground beef (1 3/4 lbs)
3T. fresh chopped italian parsley (used spinach)
3 T. fresh chopped oregano
1 1/2 lb. mild or sweet Italian sausage ( substituted 4 wursts, skinned. Cassie does not like sausage and both of them don't like Eckridge Italian sausage)
1 1/2 C. grated Pecorino Romano cheese
salt and pepper
Oil for frying
Sauté onion and garlic in oil until soft. Add meats and cook until done but not browned. Stir in cheese, parsley and oregano. Set aside
Cheese filling
1 1/3 C. fresh grated Parmesan cheese
1/4 C. fresh chopped basil
1 1/2 -2 packages fresh mozzarella
16 oz. whole milk ricotta
Marinara pasta sauce (from a Jar)
Package shredded mozzarella
12 lasagna noodles, cooked
Preheat oven to 400. Put some marinara on bottom of lasagna pan. Put 4 lasagna (3 noodles per layer is all the pan would hold) noodles on bottom, overlapping each one. Add half the meat mixture, 1/2 the béchamel, 1/3 the parmesan, 1/2 the basil, 1/3 the ricotta and 1/3 the marinara
Make second layer like the first and top with last 4 noodles. Top with last of the sauce, and last of the ricotta. Cover with foil and bake at 400 for 1 hour, 15 minutes. Turn oven up to 450. Remove foil add shredded mozzarella and cook until browned and bubbling, about 15 minutes. Broil a couple minutes at the end if needed for browning.
Let set 20 minutes, cut and serve.
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