Directions: |
Directions:For the meat sauce, brown beef and sausage in a large skillet over medium-high heat about 10 minutes, breaking into small pieces. Spoon out most of the fat. Add onion and garlic; sauté 5 minutes. Add wine; bring to boil. Reduce heat and cook until wine is nearly evaporated. Stir in tomato paste, parsley, crushed red pepper and crushed tomatoes. Bring to a simmer; reduce heat. Simmer 10 to 15 minutes, or until sauce thickens.
For the béchamel sauce, melt margarine 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 thick and bubbly.
Preheat oven to 400°. Spread ¾ c. meat sauce in bottom of 13 x 9” baking pan. Place 4 sheets of lasagna crosswise in pan over sauce, overlapping slightly. Top with 1/3rd of the meat sauce (spreading evenly to cover noodles), 1/3rd of the béchamel sauce, and 1/3rd of the cheese. Repeat layers twice, starting with noodles and ending with cheese.
Bake uncovered 35 to 40 minutes. Let stand 15 minutes before cutting.
Serves 10
French-Style Lasagna:
Substitute Comte (French Gruyere) cheese for Cheddar. Substitute 1 tbsp. crushed dried rosemary for the parsley. Use ground pork instead of the Italian sausage.
Italian-Style Lasagna:
Substitute Parigiano-Reggiano for the Cheddar cheese. Substitute 2 tsp. dried basil and 2 tsp. dried oregano for the parsley. |
This recipe for English-Style Lasagna is from