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English Lasagna Recipe

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This recipe for English Lasagna, by , is from The Robert S. Fouts Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan Harris
Added: Wednesday, May 6, 2009


Meat Sauce:
1 pound lean ground beef
1/2 pound Italian sausage
1 cup chopped onion
1 Tbsp minced garlic
1 cup dry white wine
2 Tbsp tomato paste
1/2 tsp crushed red pepper
1 (15 oz) can crushed tomatoes in puree'

Béchamel Sauce:
1/4 cup butter
1/4 cup all-purpose flour
1/2 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg
3 cups 2% milk

12 sheets no-boil lasagna noodles
3 cups shredded ages cheddar cheese (use white cheddar)

(1) Meat Sauce: grown beef and sausage in a large skillet over medium high heat for about 10 minute, breaking into small pieces. Spoon out most of the fat. Add onion and garlic - saute 5 minutes. Add Wine; bring to a boil. Reduce heat and cook until wine is nearly evaporated. Stir in tomato paste, crushed red pepper & crushed tomatoes. Bring to a simmer: reduce heat. Simmer 10-15 minutes or until sauce thickens.
(2) Béchamel sauce: Melt butter in a medium saucepan over medium heat. Whisk in flour, salt, pepper and nutmeg. Cook and stir 1 minute. Gradually whisk in milk. Cook and stir with whisk about 10 minutes or until think and bubbly. It will almost look like white gravy.
(3) Preheat oven 400F
(4) Put it together: Spread 3/4 cup meat sauce in bottom of the 13x9 baking pan. Place 4 sheets of lasagna crosswise in pan over sauce, overlapping slightly. Spread evenly over the noodles 1/3 of meat sauce, then top with 1/3 of béchamel sauce and 1/3 of the cheese. Repeat layers twice, starting with noodles and ending with cheese.
(5) Cook it: Bake, uncovered 35-40 minutes. Let stand 15 minutes before cutting.

Serve with salad and French bread.

Personal Notes:
Personal Notes:
My sister in law's sister found this recipe and is the only lasagna she eats. It is now one of my favorites.




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