Recipes

6 lasagna strips, cooked al dente

Bechamel Sauce

4 c milk

1 med onion, sliced

2 bay leaves

8 whole cloves

6 tbsp unsalted butter

1/2 c flour

salt & pepper

Meat Sauce

1/4 c olive oil

2 med onion, chopped

1 lb ground beef

1/2 lb ground pork

2 cans stewed tomatoes

2 cans tomato paste

3/4 beef broth

1 heaping tsp oregano

1 heaping tsp basil

3 garlic cloves, minced

salt & pepper

1 lb mozzarella cheese, shredded

3/4 c Parmesan cheese, grated

To make the Bechamel Sauce:

Pour milk into medium saucepan. Add onion, bay leaves, and cloves. Scald milk over medium heat, remove from heat, cover, and allow to infuse for 10 minutes. Strain milk.

In medium saucepan, melt 4 tbsp butter over medium-low heat. Stir in the flour and cook until smooth and bubbly, 1-2 minutes. Gradually stir in the milk. Add salt and pepper to taste.

Cover and simmer over low heat, stirring occasionally, for about 15 minutes.

Remover from heat and whisk in remaining 2 tbsp of butter.

To make the Meat Sauce:

Heat oil in large saucepan over medium heat. Add onion and cook until softened. Add meats and cook until browned.

Add tomatoes, paste, stock, oregano, basil, garlic, and salt and pepper to taste. Bring to a simmer, then reduce heat to low, and continue to simmer for about an hour.

Preheat over to 350 degrees.

Layer the lasagna in a 9 x 13 pan, in the order listed, starting from the bottom up:

1/3 meat sauce

1/3 Bechamel sauce

1/2 mozzarella and Parmesan

1/2 lasagna

1/3 meat sauce

1/3 Bechamel sauce

1/2 lasagna

1/3 meat sauce

1/3 Bechamel sauce

1/2 mozzarella and Parmesan

Bake until the top is golden brown, about 45 minutes.