Recipe for: Beth's Lasagna Recipe
|For Meat Sauce:|
|2 Tbsp||olive oil|
|1 cup||yellow onion, diced|
|½ cup||carrots, diced|
|⅓ cup||celery, diced|
|½ lb||ground beef|
|½ lb||Italian pork sausage|
|2 tsp||Italian seasoning|
|¼ tsp||fennel seed|
|1 can (15 oz)||diced tomatoes|
|1 can (15 oz)||tomato sauce|
|¼ cup||tomato paste|
|1 cup||white wine or chicken or vegetable broth|
|salt and pepper, to taste|
|freshly cracked pepper, to taste|
|For Béchamel Sauce:|
|3 Tbsp||unsalted butter|
|2 tsp||fresh thyme, minced|
|2 ½ cups||Italian blend cheese, shredded|
|1 package||fresh Lasagna noodles (12 noodles to make 3 layers)|
|pinch of nutmeg|
1. In a large sauce pot heat olive oil and sauté onion, carrots and celery for 3-5 mins until fragrant and translucent.
2. Add beef, sausage, salt, pepper, Italian seasoning and fennel seeds and brown meat until cooked through completely. Add wine or broth and allow to simmer until reduced by 1/3.
3. Add diced tomatoes, tomato sauce, and tomato paste, stir to combine with meat and veggies. Add garlic.
4. Simmer meat sauce for 30 mins. Meanwhile, prepare the béchamel sauce.
5. In a large sauté pan melt the butter, once foamy add the flour. Whisk until it forms into a paste, cook by whisking for 1 minute. Then slowly add the milk, whisking all the while until a creamy sauce develops. Cook this mixture, until a soft boil and sauce thickens. Remove from heat.
6. Add salt, nutmeg, thyme, and garlic. Stir to combine and set aside. Then take out a 9x13 oven-safe casserole dish that has been lightly greased. Add 1 ladle of béchamel sauce in the bottom, and smooth to cover bottom of the dish.
7. Place a layer of noodles, 4 sheets touching each other. And add 1 ladle of meat sauce for each noodle, top with ¼ cup of Béchamel Sauce for each quadrant, and sprinkle with 1/2 cup of cheese on top. Repeat this process 2 more times creating 3 layers. But on last layer add a full cup of the cheese. A little cracked pepper and a sprinkle of the Italian seasoning.
8. Bake at 325F for 45-55 mins until cheese is golden brown. Slice into squares and pair with a tossed green salad.
About The Chef
Beth Le Manach has been cooking and entertaining for over 20 years. Her cooking philosophy is “minimal effort for maximum impact.” Many of her recipes are inspired by her French husband and their yearly trips to France, as well as the large vegetable garden she keeps. Visit her site, Entertaining With Beth for more delicious recipes.