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| Mama Donimos Lasagne
Categories: Lasagne, Milk, Ham, Ground beef, Tomato, Parsley, Parmesan, Garlic, Onion, Olive oil, Butter, Parmes, Cheese, Pasta
1 pound of Lasagne noodles
8 quarts of Water
3 tablespoons of Olive oil
1 pound of Mozzarella cheese, sliced
2 cups of Parmesan cheese, grated
TOMATO SAUCE
3 tablespoons of Olive oil
1/2 pound of Ground beef
1/2 pound of Ground sausage
1 Onion, chopped
2 Cloves garlic, minced
3 tablespoons of minced fresh parsley
one 6 ounce can of tomato paste
one 28 ounce can of tomatoes, roughly chopped |
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BECHAMEL SAUCE
3 tablespoons of butter
3 tablespoons of flour
2 1/4 - 2 1/2 cups of Milk
Salt
Pepper
In a large saucepan heat the olive oil. Add meats and all remaining sauce ingredients and brown, crumbling the meats with a fork. Combine well. Cover and simmer 45 minutes. Stir occasionally. While the sauce is simmering, cook the lasagne noodles in salted water and olive oil for 12 to 15 minutes. Stir to prevent sticking. Drain, rinse and lay side by side on paper towels to drain. Make the Bechamel sauce as follows: Melt the butter in a medium-sized saucepan over low heat. Gradually stir in the flour. Slowly add the milk, stirring. Season with salt and pepper. Cook over a low flame, stirring constantly, until sauce begins to thicken. This should be a fairly thin sauce. (Its purpose is to keep the noodles moist.) To assemble: Butter a lasagne pan or a 3 quart casserole and layer as follows: a thin layer of tomato sauce, lasagne noodles, a thin coating of Bechamel sauce, a layer each of Parmesan and Mozzarella cheese. Keep repeating layers until all ingredients have been used, ending with Cheeses on top. Bake in preheated oven (350 - 375ºF. ) for 20 minutes or until a light, golden crust forms on top. Let cool slightly before serving. Yield: 10 servings. ANN MONTEDONICO MEMPHIS, TN From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey. |