Lasagna

Had Miss Anna over for dinner tonight - and after being at 12 bars of Christmas last night, this was the best meal ever!!  I am in the search of the perfect lasagna - and this was pretty close!!  It was so different than any I've made before - and it had the best flavor!  It did take a little time to make / bake - but it was worth it!  If you got some time on your hands - try it out :)

Serves 12 - OBB cookbook

Sauce Ingredients:

1/2 lb ground beef or Italian sausage

2 (15-oz) cans Italian-style diced tomatoes

15-oz can tomato sauce

5-6 cloves of garlic, minced or pressed

1 onion, chopped

1 zucchini, chopped or grated

2 carrots, peeled and chopped into small pieces

2 stalks celery, chopped

2 teaspoons sugar

About 1/4 teaspoon baking soda (this neutralizes the acid)

Salt and pepper to taste

In a large saucepan or skillet with a lid, brown ground beef (or sausage), onions, and garlic until meat is cooked and onions are tender.

Add the remaining ingredients to the cooked meat, stir, and bring to a simmer. Cover, turn heat to low, and simmer for an hour, stirring occasionally. After an hour, remove from heat.

Lasagna Ingredients:
1 recipe of sauce (see above)
12 no-boil lasagna noodles
8 oz shredded mozzarella, divided
4 oz shredded fresh Parmesan
1 egg, lightly beaten
16oz tub container ricotta cheese

Béchamel Sauce Ingredients:
1/4 cup (1/2 stick) real butter, NO SUBSTITUTES
1/4 cup white flour
2 1/2 cups milk

Preheat oven to 350.

To prepare Béchamel sauce, melt butter over medium-low heat in a medium saucepan. When melted, whisk in flour until combined. Slowly add milk, whisking constantly. Heat until bubbly and thickened to a medium consistency that that looks like this on a spoon:

Mix the Béchamel in with the red sauce.  After you've made (and mixed) the Béchamel, combine 6 oz. mozzarella (about 1 3/4 c.), ricotta, Parmesan, and the beaten egg.

Using a ladle that measures 1/2 cup (or a 1/2 c. measuring cup), spread 1 cup of sauce onto the bottom of a 9x13 pan. Add 3 noodles. Spread a layer of the cheese mixture. Spread 1 1/2 cups sauce and repeat so you have 4 layers of noodles. You should end with a layer of sauce on top. Sprinkle with remaining mozzarella (and some extra Parmesan if you have some left over).

Cover tightly with foil and bake about 50 minutes.

Remove from oven and remove foil. It will probably look a little runny. Don't be scared--you still need to let it stand about 15-20 minutes. During that time, it will thicken up nicely and it won't even be that oozy when you cut it.