Two Sauce Lasagna
INGREDIENTS
  • 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
DIRECTIONS
  1. 6 lasagna strips, cooked al dente
  2. Bechamel Sauce
  3. 4 c milk
  4. 1 med onion, sliced
  5. 2 bay leaves
  6. 8 whole cloves
  7. 6 tbsp unsalted butter
  8. 1/2 c flour
  9. salt & pepper
  10. Meat Sauce
  11. 1/4 c olive oil
  12. 2 med onion, chopped
  13. 1 lb ground beef
  14. 1/2 lb ground pork
  15. 2 cans stewed tomatoes
  16. 2 cans tomato paste
  17. 3/4 beef broth
  18. 1 heaping tsp oregano
  19. 1 heaping tsp basil
  20. 3 garlic cloves, minced
  21. salt & pepper
  22. 1 lb mozzarella cheese, shredded
  23. 3/4 c Parmesan cheese, grated
  24. To make the Bechamel Sauce:
  25. 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.
  26. 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.
  27. Cover and simmer over low heat, stirring occasionally, for about 15 minutes.
  28. Remover from heat and whisk in remaining 2 tbsp of butter.
  29. To make the Meat Sauce:
  30. Heat oil in large saucepan over medium heat. Add onion and cook until softened. Add meats and cook until browned.
  31. 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.
  32. Preheat over to 350 degrees.
  33. Layer the lasagna in a 9 x 13 pan, in the order listed, starting from the bottom up:
  34. 1/3 meat sauce
  35. 1/3 Bechamel sauce
  36. 1/2 mozzarella and Parmesan
  37. 1/2 lasagna
  38. 1/3 meat sauce
  39. 1/3 Bechamel sauce
  40. 1/2 lasagna
  41. 1/3 meat sauce
  42. 1/3 Bechamel sauce
  43. 1/2 mozzarella and Parmesan
  44. Bake until the top is golden brown, about 45 minutes.