Lasagna

Norm’s variation on Patsy’s lasagna revised May 2024

Bechamel sauce for Lasagna

2 cups heavy cream

2 cups chicken stock

           4T butter

           4T flour

           Coarse salt

Melt butter and stir in flour, cook a couple of mintues.  Add chicken stock a littl at a time, then add cream.  Let thicken. Add Wondra if too thin, some more cream or stock if too thick. Let cool to room temperature.

 MEAT FILLING FOR LASAGNA

1medium onions, finely chopped

  3 cloves cloves garlic, finely chopped

1 1/2 pounds sweet or mild bulk Italian sausage Don’t use Eckridge

 1 1/2  pounds ground beef

  3 tablespoons finely chopped fresh flat-leaf parsley

 3 tablespoons finely chopped fresh oregano

 1 1/2 cups freshly grated Pecorino Romano cheese

 Coarse salt and freshly ground pepper

Olive oil, for frying

Heat oil and add onions, garlic and cook until soft. Add meats and cook until done but not browned.  Remove from heat and set aside.  

Cheese filling for lasagna

 1 1/3 cups freshly grated Parmesan cheese

 1/4 cup chopped fresh basil leaves, ( used 1/4 C. dried)

 1 package Philadelphia/ mozzarella,

 30 oz Kroger whole milk  ricotta cheese

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 1  package lasagna sheets (4 inches-by-8 inches) or two boxes store bought, cooked according to package directions........ Coarse salt

1 bottle marinara  sauce

    Bring a large pot of water to a boil; season with salt. Add lasagna sheets, and cook until pliable about 10 minutes

 

 Preheat oven to 400°. Pour small amount of. sauce into a shallow baking dish.

Line bottom with 4-5 sheets lasagna noodles mix all meat sauce to all of the bechamel, 2/3 of cheese mixture, all of white sauce and 2/3 of remaining tomato sauce. Add half of this to bottom and second layer of lasagna.  Mix together remaining cheese mixture and rest of the maranara and add to top of last layer of pasta. Cover with foil and bake 1 hour, 15 minutes. Turn up heat to 450•, top lasagna with shredded mozzarella and bake additional 15 minutes.  Finish under broiler if not browned enough by then.

Let sit 20 minutes before cutting and  serving