Lasagna

Norm's Lasagna

Bechamel

1 C. heavy cream

1 C. chicken stock

2 T. butter

2 T. flour

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

3T. fresh chopped italian parsley

3 T. fresh chopped oregano

1 1/2 lb. mild or sweet Italian sausage

1 1/2 C. grated Pecorino Romano cheese

salt and pepper

Oil for frying

saute 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

Package shredded mozzarella

12 lasagna noodles, cooked

Preheat oven to 400.  Put some marinara on bottom of lasagna pan.  Put 4 lasagna noodles on bottom, overlapping each one.  Add half the meat mixture, 1/2 the bechamel, 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.