Lasagna

A few days ago Charlie asked if I would make lasagna. I said I'd do it tomorrow but totally forgot about it.  I said I'd do it today and forgot about it again until he reminded me.  I went to the store around 2, started cooking about 3 and finished at 7.  I am getting too old for that much to make that much effort in one day.  I am in the precess of rewriting the recipe to cut it down and combine some of the steps in assembly and planning so it doesn't have to get done from start to finish in one afternoon.

Lasagna my variation on Patsy's meatball lasagna

Béchamel

 1 C. heavy cream

 1 C. chicken stock

 2 T. butter (3 T.)

 2 T. flour ( 3 heaping T.) 

(add salt) 

( + 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

3 T. fresh chopped oregano

1 1/2 lb. mild or sweet Italian sausage (1 lb. Hy Vee plain bratwurst -4 wursts, skinned)

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 (13 oz + approx.  4 oz cottage cheese)

Marinara pasta sauce (from a Jar)

Package shredded mozzarella

12 lasagna noodles, cooked (only needed 9)

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