2 packs of ready to bake no boil lasagna pasta
can of crushed tomatoes
ground beef(half of one of those huge packs at sams...maybe 2.5lbs?or 1?)
tomato sauce
butter, milk, flour
garlic
fresh basil, herbs de provence dry, s, p,
nutmeg
fresh mozz(buffalo), swizz, shred mozz
prep 30min~
brown meat, add sauce and crushed tomatoes and sauce(3/4 of each crush n sauce) and minced garlic and herbs seasoning..near the end of cooking the meat off start on your bechamel->
melt butter(4.5tbsp), add flour until clumpy n brown (a rue), add milk slowly while stirring(i use a whisk to try n speed things up)..until thickened. add salt pepper and a dab of nutmeg
cover bottom of deep dish pan(9x18x3.5in deep) with some sauce, layer pasta next, then coating of bechamel, then cheese, next meat sauce(healthy amt). repeat process til about .5in-1in from top. top layer i do pasta, whats left of bechamel and covered well w cheese. [i put the fresh mozz in the center layer of the lasagna in contact w/ plenty of meat
bake at 400 for 35min. or until brownned
Bon Appetit!
No comments:
Post a Comment