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Lasanga Recipe

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This recipe for Lasanga, by , is from Grandma's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Janet Pallardy

Category:
Category:
 

Bechamel Sauce


Ingredients:  
Ingredients:  
5 tbsp. unsalted butter
1/4 cup all-purpose flour
2 cups hot milk (milk does not need to heated)
Kosher salt
Freshly ground black pepper

Directions:
Directions:
Melt butter in a 1-quart saucepan over low heat. Whisk in the flour until smooth.
Cook the roux, whisking constantly, for 3 minutes.

Pour the mild into the roux in a thin, steady stream, whisking constantly. Continue whisking until the sauce is simmering and thickened. Adjust the heat to a bare simmer. Season to taste with salt and pepper and simmer, whisking frequently.

Note: If the sauce is not being used immediately, transfer to a medium bowl and store at room temperature with a sheet of plastic wrap applied directly to the surface to present a skin from forming.
 

Lasanga


Ingredients:  
Ingredients:  
Lasanga noodles
Favorite Sauce
Italian Sausage
Shredded Italian Cheese

Directions:
Directions:
Put red sauce on bottom of casserole dish.

Layer noodles, bechamel sauce, meat, red sauce, cheese.

Repeat for 4-5 layers

On top layer, Red sauce only.

Put 1/4 cup of water around the lasagna (use a knife to pull noodles back from sides of pan to add water).

Cover with 2 pieces of foil, spraying bottom piece with Pam.

Bake at 325 degrees for 1-1 1/4 hours. Approximately 3/4's of the way through, take lasagna out, put a knife through. Cover with cheese and dried parsley and return to oven uncovered.

Personal Notes:
Personal Notes:
from Lora Denando

 

 

 

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