Amy's Lasagne With a White and Red Sauce |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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My friend gave me this recipe. I have been making it for years. It is my favorite. You will notice a spice not normally found in lasagna. The left overs are ever good! I always use the kind of noodles you don't have to pre-cook, makes life a lot easier. I also usually sprinkle some Italian seasoning on top for color, not really for seasoning. You can also sprinkle some parmesan cheese on top of last layer of mozzarella cheese. I guessed on the prep time. Ingredients:
6 tablespoons butter, melted |
6 tablespoons flour |
2 cups milk |
1 cup heavy cream |
1 pinch ground nutmeg |
1 -1 1/2 lb ground beef, cooked |
3 1/2 cups ragu spaghetti sauce |
lasagna noodle |
6 -8 cups mozzarella cheese |
Directions:
1. In a 9x13 or larger baking dish, spray with Pam or grease. Cook & cool lasagna noodles, or use the non-cook kind.
2. Preheat oven to 350 degrees.
3. Combine the flour and butter in a saucepan over medium heat until you have made a roux, cook until blond.
4. Add milk, heavy cream and nutmeg to the roux. Beat with wire whisk until smooth. Bring to a soft boil until thickened. Remove from heat.
5. Cook meat and add spaghetti sauce to meat and heat through.
6. Layer: Noodles, Red Sauce, White Sauce, Mozzarella cheese 1-2 cups. Repeat 2-3 times.
7. Cook for 1 hour, remove from oven and let stand for 15 minutes before cutting.
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