I know I was just bragging on my last post on my Mom's salad dressing, but this one is kind of brag worthy as well. I'm totally not biased...
Seriously, though, this is probably the best lasagna I have ever had and once you all try it, you'll feel the same way! It takes hours to prep, and it is a mess to make (and eat), but it is so worth it! You'll be amazed that you could make something taste so delicious out of that sloppy, tomatoey mess. Invite over your friends and enjoy this feast together over a nice glass of wine.
Warning: You will overeat, but thats ok!
1/2 pound ground beef
8 ounces crimini mushrooms, sliced
1 medium onion diced
2 garlic cloves, minced
2 bay leaves
1 large jar (30 onces) whole, peeled tomatoes
3 tablespoons tomato past
1 small carrot
1 teaspoon each
dried rosemary, basil, oregano, herb de province (if using fresh herbs, one twig of each)
green of celery (I couldn't find this, so I just throw in a celery, chopped in big pieces)
1/4 teaspoon nutmeg
1/2 teaspoon sugar
1 1/4 cup of milk
2 Tbsp butter
2 Tbsp flour
salt & pepper
1. Make Ragù
brown beef in 1 tablespoon of olive oil, set aside
in same pan sauté onions, garlic and mushrooms over low heat until soft, add the meat and all the other ingredients and bring to a boil over medium heat.
turn heat to low and simmer for 2-3 hours stirring occasionally.
remove stems of fresh herbs (if used) and celery green and carrot. Eat the carrot to give you energy for the rest of the cookery :)
2. Make Bechamel Sauce
Heat the milk and bayleaf over low heat until almost boiling. Remove from heat and discard bayleaf.
In separate pan melt butter. Add flour and cook for about 3 min., stirring constantly. The flour should not brown at all. Remove pan from heat.
Add milk slowly to butter/flour mix. Put back on stove and bring to boil slowly, whisking constantly. Cook on low heat for about 3 min., still whisking, until sauce is thickened. Season with pinch of nutmeg and salt and pepper.
3. In a large pot of salted,boiling water cook 8-10 lasagne sheets for 4-5 minutes until barely al dente, dropping them into the boiling water one a the time and stir regularly. Drain and spread out on clean dishtowel in order for them to not stick together.I pre-cook even “no cook” lasagne. I think it tastes better, but you can of course just use them according to instructions on package.
spread a thin layer of sugo in a square or rectangle ovenproof dish
cover with pasta sheets, spread another layer of sugo, then a thin layer of the béchamel sauce, spread mozzarella cheese over ( amount of mozzarella according to desired cheesiness). Repeat 2 times. on top of the last pasta sheet spread only béchamel sauce and the parmesan.
5. Bake at 375 for 30-40 min. until golden brown.
If you give this recipe a try, please comment below with your thoughts. If you share it on social media, use #nibblesandbits!