Ingredients: |
Ingredients: 1 1/2 lb. ground chuck
1 1/2 lb. ground mild Iitalian sausage
2 cups yellow onion, diced
2 tablespoons garlic, minced
2 tablelspoons tomato paste
2 teaspoons each dried basil, thyme and oregano (leaf)
1/2 t. red pepper flakes
1 bay leaf
1 can (28oz) can crushed tomatores in puree
1 can (14.5 oz.) diced tomoatoes, drained
3/4 cup beef broth
2 tablespoons balsamic vinegar
Bechamel Sauce
1/4 cup butter
1 cup yellow onion diced
1/8 teaspoon cayenne
pinch of nutmeg
1/3 cup all-purpose flour
3 cups whole milk
10 oz. boursin cheese
salt
8 oz frozed chopped spinach
1 egg, beaten
Cheese and pasta
1 lb. oven-ready lasagna sheets, paraboiled
1lb. fresh mozzarella, thinly sliced
6 oz. parmesan cheese, grated
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Directions: |
Directions:Preheat oven to 400º with rack in the center.
Brown the meats in a large saute pan over medium-high heat; spoon off as much of the fat as possible.
Add onions garlic, tomato paste, and seasonings. Saute until onion softens, about 8 minutes.
Stir in both types of tomatoes, broth, vinegar, salt and pepper. Simmer over medium heat until most of the liquid is evaporated, about 10 minutes; set aside.
Saute the onion for the bechamel in melted butter in a saucepan over medium heat. Add cayenne and nutmeg cook until onion softens, about 5 minutes. Stir often to prevent scorching. Stir in flour to coat; cook 2 minutes. Gradually add milk, stirring until smooth. Simmer until thickened, about 4 minutes. Add Boursin in small pieces and whisk until smooth; season with salt. Set aside 1 cup bechamel for the top of the lasagna. Cool remaining sauce for 10 minutes. Whisk in frozen spinach and egg.
To prepare lasagna sheets, boil 1 minute and then arrange in single layers on a foil lined, sprayed baking sheet. Seperate each layer with sprayed foil.
Coat a 9 x 13 x 3 casserole with nonstick spray; spread 1/3 cup becamel on the bottom. Lay 3 sheets of pasta across the bottom of the pan, then spread another 1/3 cup bechamel over them. Spread 1 cup meat sauce on the bechamel. Top with mozzarella, sprinkle with parmesan, then layout three more pasta sheets across the bottom. Keep layering in this manner until all the pasta is used. Spread the last pasta layer with the reserved bechamel, then sprinkle with parmesan. Bake lasagna until hot, bubbly and browned. Let rest 20-30 minutes before cutting to set the fillings. |
This recipe for 8-Layer Lasagna is from