Lasagna

Serves 4

Ingredients

• 3 ½ cups flour, divided
• 3 eggs
• 1 package no-boil pasta (if not making homemade pasta)
• 8 tablespoons butter
• 1 quart milk 
• 1 teaspoon nutmeg 
• Salt, to taste
• 2 tablespoons olive oil
• 7 ounces ground beef
• 4 cups tomato puree
• 8 ounces Mozzarella cheese
• 8 ounces Ricotta cheese

 
Directions

• Preheat oven to 350°F

To make the béchamel sauce

• Heat milk in a small pan until almost to a boil. Turn down heat to keep warm. Melt the butter in a large pan on the stove. Slowly add ½ cup flour, a little at a time, to the butter, mixing well. After the flour has a slightly toasted appearance, add the hot milk, stirring in small amounts at a time. Mix in the nutmeg and salt to taste. Remove from heat. 

To make the ragu sauce

• Add olive oil to a large pan on stove. Turn on high heat and sear the ground beef until crispy on the outside but still slightly pink inside. Add the tomato puree and salt to taste. Bring to a boil and simmer 10 minutes. Combine the béchamel sauce with the ragu by completely mixing together.

To prepare the lasagna​

• Add a small amount of sauce to coat the bottom of the rectangular baking pan. Add a layer of no-boil pasta, and then layer with mozzarella, ricotta, and sauce. Repeat with noodles, cheeses, and sauce until ingredients are gone. The top layer should be sauce. Cook for about 30 minutes at 350°F.
• Remove from oven and allow lasagna to sit for 5-10 minutes, then slice and serve.