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Prep Time: 50 Minutes Cook Time: 50 Minutes |
Ready In: 100 Minutes Servings: 6 |
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Meat sauce, cheese sauce, noodles and barely a tomato to be found in this 9 x 13 lasagne. Total comfort food, limit: one per year. Ingredients:
2 slices bacon, chopped |
1 onion, finely chopped |
1 carrot, finely chopped |
1 stalk celery, finely chopped |
1 garlic clove, crushed |
12 ounces lean ground beef |
2 tablespoons tomato paste |
1/2 cup dry white wine |
1/2 cup beef stock |
salt and pepper |
nutmeg |
2 1/2 cups milk |
1 bay leaf |
1/2 cup butter |
1/2 cup flour |
salt and pepper |
8 ounces mozzarella cheese, cubed |
8 ounces no-boil lasagna noodles |
2 tablespoons grated parmesan cheese |
Directions:
1. Meat Sauce: Cook bacon in a saucepan over medium heat until lightly browned; add onion, carrot, celery and garlic; cook, stirring occasionally, until beginning to brown.
2. Add ground beef and cook until evenly browned; drain off any excess fat; stir in tomato paste, wine, stock and seasoning; cover and bring to a boil; reduce heat and simmer 30-40 minutes.
3. Cheese Sauce: Heat milk and bay leaf in a small saucepan until just below boiling point; remove from heat and discard bay leaf; in a separate saucepan, melt butter over medium heat; stir in flour and cook 2 minutes, stirring constantly.
4. Gradually add milk to roux and stir until thick and smooth; reduce heat to low and simmer 10 minutes, stirring occasionally; season and remove from heat.
5. Add cheese and stir until cheese has melted and sauce is smooth; cover surface with plastic wrap if not using immediately.
6. Lasagne: Preheat oven to 350° and grease a 9 x 13 x 2 baking dish or 3-quart oblong casserole dish.
7. Cover bottom of baking pan with a layer of noodles;evenly spoon half of the Meat Sauce over them; cover with noodles; spread with half the Cheese Sauce.
8. Repeat the layers, ending with the Cheese Sauce; sprinkle with the Parmesan and bake 30-40 minutes or until bubbly.
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