10/03/2016 Elegant Lasagna
Recipe Courtesy of Cindy Schumacher
½ pound uncooked lasagna noodles
1½ lbs. ground beef
½ cup chopped onion
3 cloves garlic, minced
1 Tbsp. olive oil
3 lbs. tomatoes, peeled, seeded, chopped
2 Tbsp. chopped parsley
1 tsp. seasoned salt
1 tsp. basil
½ tsp. oregano
¼ tsp. pepper
½ cup butter
4 Tbsp. flour
1 cup milk
1 cup chicken broth
1 chicken bouillon cube, optional
1/8 tsp. salt
1 egg, beaten
1 lb. ricotta cheese
¼ cup grated Parmesan cheese
½ tsp. salt
1/8 tsp. nutmeg
1½ cups grated Parmesan cheese
4 oz. shredded mozzarella cheese
4 oz. grated Monterey Jack cheese
3 Tbsp. butter
Cook lasagna noodles in boiling, salted water until “al dente.” Drain. Transfer to a bowl of cold water.
To make meat sauce, sauté beef, onion, and garlic in olive oil until meat is browned. Add remaining meat sauce ingredients. Simmer until sauce is thick, about 30 minutes. Skim any fat from surface.
To make béchamel, melt butter in saucepan. Add flour and cook 1 minute, stirring with whisk.
Continue to stir and slowly add liquids and bring to a boil. Taste and add bouillon if desired.
Stir in salt. Remove from heat.
Combine all ricotta filling ingredients and mix well.
In lightly greased 9 X 13 baking pan, layer ingredients in the following order:
Small amount of meat sauce, half the drained noodles, half the remaining meat sauce, ½ cup béchamel sauce, ½ cup Parmesan cheese, 2 oz. mozzarella cheese, 2 oz. Monterey Jack cheese, half the ricotta filling, remaining drained noodles, remaining meat sauce, ½ cup béchamel sauce, ½ cup Parmesan cheese, remaining mozzarella and Monterey Jack cheese, ricotta filling, béchamel sauce, and Parmesan cheese. Dot with butter. Bake uncovered in preheated 400 oven 30 – 40 minutes until bubbly.