Lasagna

 

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.

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

...............................

 1  package lasagna 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 some sauce into a lasagna baking dish  Line bottom with 4 sheets lasagna noodles

Mix together all of the meat sauce with all of the béchamel sauce. Stir in 2/3 of the ricotta mixtureand 2/3 of remaining tomato sauce.  Add half of this mixture to first layer of noodles. Add 2nd layer and rest of the mixture.  Add third layer of noodles and mix together remaining cheese mixture and remaining tomato sauce.  Cover and cook 1 hour, 15 minutes,  raise heat to 450. Uncover, add mozzarella and return to oven for about 15 minutes. Broil if needed at end of that time.

 MEAT FILLING FOR LASAGNA

 1medium onions, finely chopped

 3 cloves cloves garlic, finely chopped

1 1/2 pounds sweet or mild bulk Italian sausage

 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

...............................

 1  package lasagna 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 some sauce into a lasagna baking dish  Line bottom with 4 sheets lasagna noodles

Mix together all of the meat sauce with all of the béchamel sauce. Stir in 2/3 of the ricotta mixtureand 2/3 of remaining tomato sauce.  Add half of this mixture to first layer of noodles. Add 2nd layer and rest of the mixture.  Add third layer of noodles and mix together remaining cheese mixture and remaining tomato sauce.  Cover and cook 1 hour, 15 minutes,  raise heat to 450. Uncover, add mozzarella and return to oven for about 15 minutes. Broil if needed at end of that time.