Classic Lasagna With Meat Sauce Tomatoes And Bechamel Sauce L Recipes

CLASSIC LASAGNA

Classic Lasagna image

I make this a lot and serve with Italian garlic bread and salad. It always gets a rave review, especially if the mozzarella strings with every bite. This recipe comes from my mother. I think she got it off the back of a "Mueller's Lasagna box.

Provided by keen5

Categories Meat

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

1 lb ground beef
3/4 cup chopped onion
2 tablespoons salad oil or 2 tablespoons olive oil
1 (1 lb) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 cups water
1 tablespoon chopped parsley
2 teaspoons salt
1 teaspoon sugar
1 teaspoon garlic powder (I use real clove garlic, minced)
1/2 teaspoon black pepper
1/2 teaspoon oregano leaves
4 ounces lasagna noodles
1 lb ricotta cheese
8 ounces shredded mozzarella cheese (I like it cheesey, so I use more)
1 cup grated parmesan cheese

Steps:

In large heavy pan lightly brown beef and onion in oil.
Add tomatoes, paste, water, parsley, salt, sugar, garlic, pepper, and oregano; simmer uncovered, stirring occasionally about 30 minutes.
Meanwhile cook lasagne as directed; drain.
In 13x9x2" baking pan, spread about 1 cup sauce.
Then alternate layers of lasagne, sauce, ricotta, mozzarella and parmesean cheese, ending with sauce, mozzarella and parmesean.
Bake at 350 for 40 to 50 minutes until lightly browned and bubbling.
Allow to stand for 15 minutes; cut in squares to serve.
Makes 8 servings.
I make this a lot and serve with Italian garlic bread and salad.
It always gets a rave review, especially if the mozzarella strings with every bite.

Nutrition Facts : Calories 506.1, Fat 29.8, SaturatedFat 14.5, Cholesterol 101, Sodium 1453, Carbohydrate 28.1, Fiber 3.7, Sugar 7.3, Protein 33

CLASSIC LASAGNA WITH MEAT SAUCE, TOMATOES AND BECHAMEL SAUCE ( L

Classic Lasagna With Meat Sauce, Tomatoes and Bechamel Sauce ( L image

Another fantastic Italian dish from Cucina. Lasagna is one of my favourite dishes and I just love the cheese! Yummy!!!

Provided by Pinaygourmet 345142

Categories Veal

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 30

Ingredients

1/3 cup olive oil
1 1/2 lbs ground veal
1 teaspoon salt
1 large white onion, chopped finely
6 garlic cloves, chopped
2 celery ribs, coarsely chopped
1 green pepper, diced
1 carrot, diced
2 (796 ml) canned whole Italian plum tomatoes, diced
1 tablespoon tomato paste
4 sun-dried tomatoes, diced
3 bay leaves
2 tablespoons dried oregano
12 fresh basil leaves
1 tablespoon dried thyme
1/2 teaspoon chili pepper flakes
1 teaspoon fennel seed
1 orange, zest of, only, grated
salt and pepper
2 Italian sausages
12 dried lasagna noodles
1 lb ricotta cheese
1 lb mozzarella cheese, sliced
2 tablespoons romano cheese, grated
1/3 cup butter
1/3 cup flour
2 cups milk
salt and pepper
grated nutmeg
125 g old cheddar cheese, grated

Steps:

For the Meat Sauce:.
Heat oil in a heavy- bottomed pot over high heat and brown veal for 5 minutes. Add salt to taste.
Add onion, garlic, celery, peppers, dried tomatoes,tomato paste and seasonings. Reduce heat and cook for 15 minutes. Break up whole tomatoes with the back of the spoon and stir sauce occasionally. Add the grated orange zest and cook another 5 minutes.
Cook sausages in a frying pan. Remove, slice and set aside.
For the Bechamel Sauce:.
In a saucepan, melt butter and then add flour. Cook for 2 minutes over low heat, stirring constantly. Add milk, salt, pepper and nutmeg to taste.
Blend in the Cheddar cheese, stirring well. Set aside to cool.
Assemble the lasagna:.
Preheat oven to 400°F.
Cook lasagna noodles in plenty of boiling, salted water until al dente. Rinse in cold water, oil lightly and set aside on a clean towel.
Pour a layer of meat sauce in the bottom of a lasagna pan. Cover with a layer of noodles, then half of the combined cheeses (tossed together) and half of the Bechamel.
Continue with another layer of noodles and the rest of the meat sauce. Cover with one more layer of noodles, the remaining bechamel sauce and the sliced sausages. Finish with the remaining cheese mixture.
Garnish with fresh basil leaves.
Bake in centre of oven for 40 minutes.

Nutrition Facts : Calories 1224, Fat 76.1, SaturatedFat 37, Cholesterol 269.6, Sodium 1716.7, Carbohydrate 64.6, Fiber 6.5, Sugar 11, Protein 70.9

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