0.25 gallon milk
4 tablespoons real butter (1/2 stick)
4 tablespoons Flour
0.25 teaspoon Salt
0.125 teaspoon nutmeg
1 lb ground beef or ground veal or ground venison
2 large onions (chopped)
2 stalks celery (small dices)
2 large carrots (small dices)
2 garlic cloves
1 teaspoon Worcestershire sauce
0.25 cup merlot (optional)
0.5 teaspoon thyme
1 teaspoon Basil
2 teaspoon Salt
1/2 teaspoon pepper
0.25 teaspoon oregano
2 cans crushed roma tomatoes (28 oz each)
1 can crushed tomatoes (14.5 oz)
1 can tomato sauce (15 oz)
1 box barilla lasagna sheets
1 1/4 lb low moisture part-skim mozzarella cheese
1 cup Parmesan cheese
MEAT SAUCE: Brown meat half way then add onions, garlic, carrots, celery and sweat vegetables.
Add all other ingredients through the tomato sauce and cook a minimum of 2 hours at a low (barely) boil.
BECHAMEL Sauce: In pot melt butter (1/2 stick) and add enough flour (4 tablespoons) to create a consistency thicker than pancake batter.
Bring another pot with milk (2 cups) almost to a boil.
Once milk has heated through, add milk all at one time to the flour mixture, beating with wire whisk the whole time.
Bring back to boil then remove from heat and add salt and nutmeg. Your bechamel should be thick like custard.
ASSEMBLY: Use Barilla lasagna sheets!
(1 box serves 6-8 in this recipe).
Boil some water and slide them in for 5 minutes then drain and rinse well with cold water, they need to be soft and flexible.
Ladle some meat sauce on the bottom of the pan, I use a correll square 8x8x2 dish.
Then lay a layer of pasta sheets on top of that. spread some bechamel, top with some sprinkled parmesan cheese and then with plenty of mozzarella. Add another layer of pasta but this time lay the pasta in the opposite direction as the previous, press down lightly to spread previous filling ingredients. Now top again with layer of bechamel, parmesan and mozzarella and repeat process over and over (alternating direction of pasta sheets each layer) until all the cheese is used. Last layer can be pasta or cheese it’s your choice, but a top layer of pasta will result in a crispy top later
Bake in 350° oven until brown on top (just a little brown). around 30-40 minutes
Remove and let set for 5-10 minutes to let the cheeses calm down and hold better.
Cut serving squares and place on plates then ladle a large ladle of meat sauce atop the lasagna.
Garnish with lots or parmesan cheese.