Cookbook

Lasagna

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Ingredients

  • 1 Tbsp huile d'olive
  • 1 medium oignon, finely choppped
  • 1 gousse ail, finely chopped
  • 1 lb Boeuf, extra lean hache
  • 3 can crushed tomatoes, 14 oz each
  • 1/2 cup vin rouge
  • 1/2 tsp oregan
  • 1/4 tsp basilique
  • poivre
  • 4 Tbsp beurre
  • 1/2 cup farine
  • 2 cup lait, whole
  • 1 cup cheddar, grated
  • 12 lasagne, cooked
  • 1/2 cup mozarella, grated
  • 1/2 cup cheddar, grated
  • 1/2 cup creme
  • 1/2 cup parmesan

Instructions

Employer le plus grand plat a gratin.

In a large pot heat oil. Add onion, garlic and beef; stir and cook until beef is browned, about 5 minutes. Add the remaining meat sauce ingredients and bring to a boil. Reduce heat and simmer for at least 30'.

Cheese sauce: in a medium sauce pan melt the butter and combine with the flour, stirring to make a paste. With heat on low, slowly stir in the milk, forming a thickened sauce. Stir in the cheddar cheese until well incorporated and then remove from the heat.

Lightly oil oven-proof dish. Layer one row of noodles, meat sauce and cheese sauce. Repeat 3 times, top with final 3 noodles. Sprinkle the mozzarella and cheddar cheeses over the top. Drizzle the cream over. Then top with parmesan.

375 F - 35-40'.

Cool for 5-10 minutes before serving.

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