Lasagne
Tomato Sauce:
1pound lean ground beef
1pound ground pork
2 cans tomatoes (crush with clean hands)
1large yellow onion (diced small)
3 cloves garlic (minced)
1 TBSP sugar
1/2 cup water
pinch crushed chilies
pinch oregano
salt and pepper
bunch fresh basil
Bechamel Sauce:
4 TBSP butter
4 TBSP flour
2 cups milk
2 bay leaves
salt and pepper
pinch nutmeg
pinch cayenne pepper
15 oven ready lasagne noodles
4 cups shredded mozzarella cheese
1/2 cup parmesean cheese
Method:
Begin with cooking ground meats in skillet. Drain fat through strainer. Add onions and garlic to meat mixture and continue to cook until onions become translucent. Carefully pour in crushed tomatoes and chilies. Add 1/2 cup water and sugar. Add oregano, salt and pepper. (Don't use basil yet). Allow sauce to simmer for a couple hours and add basil at the end. (I just tear it). While sauce is simmering, start the Bechamel. In medium size sauce pan, melt butter and add flour. Cook over low heat for approx. 1 min (to cook out the flour). Slowly pour in the milk and whisk constantly, until it starts to thicken. Add bay leaves , salt, pepper, nutmeg and cayenne pepper. When it has cooked for a couple minutes, remove bay leaves and let cool. Whisk when ready to use, as there may be a little skin on top.
Preheat oven to 375 degrees.
In a heavy lasagne pan, add a little sauce to bottom. Lay three noodles lengthwise (don't overlap), add some sauce, add some bechamel, add some mozzarella. Add another layer of noodles and repeat process with the rest of the ingredients. Finish off the top with sauce and mozzarella and add the parmesean cheese. Cover with foil and bake for 1 hour, turn oven up to 400 degrees and bake for 15 more minutes uncovered. Let rest for about 30 minutes. Slice and serve with a salad and some garlic bread.
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