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A Very Special Lasagna Recipe

July 7th, 2013 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1/2lblasagna noodles
  2. 1lblean ground beef
  3. 1/2cup choppedonions
  4. 3clovesgarlic, minced
  5. 1tablespoonolive oil
  6. 3lbstomatoes, peeled seeded,chopped or canned tomatoes, drained
  7. 1 1/2teaspoonsseasoning salt
  8. 2tablespoons choppedfresh parsley
  9. 2tablespoons choppedfresh basil
  10. 1/2teaspoonoregano
  11. 1/4teaspoonfresh ground black pepper
  12. BECHAMEL

  13. 1/2cupbutter
  14. 4tablespoonsflour
  15. 1cupmilk
  16. 1cupchicken broth
  17. 1chicken bouillon cube (optional)
  18. 1/8teaspoonsalt
  19. RICOTTA FILLING

  20. 1egg
  21. 1/2lbricotta cheese
  22. 1/4cup gratedparmesan cheese
  23. 1/8teaspoonnutmeg
  24. 1/2teaspoonsalt
  25. CHEESES

  26. 1 1/2cups gratedparmesan cheese
  27. 4ouncesmozzarella cheese, sliced
  28. 4ouncesteleme cheese
  29. 2tablespoonsbutter

DIRECTIONS

  1. Cook lasagne noodles in boiling salted water until”al dente”, still firm to the bite.
  2. Drain and keep them in cold water until ready to use.
  3. Saute ground beef, onion, and garlic in olive oil until meat is no longer pink.
  4. Add remaining ingredients and cook at a fast simmer until sauce is quite thick (about 30 to 40 minutes).
  5. Preheat oven to 400*F.
  6. For Bechamel, melt butter, add flour and cook, stirring with a whisk, for one minute.
  7. Slowly add milk and chicken broth and bring to a boil, still using the whisk.
  8. Taste and add chicken bouillon cube if needed.
  9. Add salt.
  10. For Ricotta filling, beat egg in a bowl and add remaining ingredients, stirring well with a fork.
  11. IN the following order, layer in a lightly greased 13 X 9 inch baking dish; a little meat sauce, half of the noodles, half of the remaining met sauce, 1/2 cup BEchamel, 1/2 cup Parmesan cheese, half of the mozzarella, teleme, and ricotta filling; the remaining noodles and meat sauce, 1/2 cup Bechamel, 1/2 cup Parmesan, the remaining Mozzarella, teleme, Ricotta filling, the last of the Bechamel and Parmesan cheeses.
  12. Dot with butter.
  13. At this point the dish may be covered and refrigerated.
  14. Bring to room temperature.
  15. Bake at 400*F, uncovered, for 30 minutes, until bubbly.
  16. The dish freezes well.

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