8-layer Lasagna

Ready in 45 minutes

This lasagna is a little different from a traditional lasagna.

"I have made this recipe several times. Today I am making one and giving it and the stoneware dish as a Christmas gift...complete with homemade bread and a salad."

- catmom1949

Top-ranked recipe named "8-layer Lasagna"

5 avg, 2 review(s) 100% would make again


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1.5 pounds Ground Chuck
1.5 pounds Ground Mild Italian Sausage
2 cups Yellow Onion; Diced
2 tablespoon Garlic; minced
2 tablespoon Tomato Paste
2 teaspoon Dried Basil
2 teaspoon Thyme
2 teaspoon Oregano
0.5 teaspoon Red Pepper Flakes
1 Bay Leaf
1 can Crushed Tomatoes In Puree
1 can Diced Tomatoes; Drained
0.75 cup Beef Broth Or Water
2 tablespoon Balsamic Vinegar
1 salt and pepper; to taste
0.25 cup Unsalted Butter
1 cup Yellow Onion; Diced
0.125 teaspoon Cayenne
1 pinch Nutmeg
0.3333 cup all purpose flour
3 cups Whole Milk
10 ounces Boursin Cheese; Alouette is a good substitute
1 Salt; to taste
8 ounces Frozen Chopped Spinach
1 Egg; Beaten
1 pound Oven Ready Lasagna Sheets; parboiled
1 pound Fresh Mozzarella; Thinly sliced
6 ounces Parmesan cheese; grated

Original recipe makes 0



Preheat oven to 400 degrees with rack in the center.

For the meat sauce:

Brown meats in a large saute pan over medium-high heat; Spoon off as much of the fat as possible. Add onion, garlic, tomato paste, and seasonings. Stir in crushed tomatoes, diced tomatoes, beef broth, balsamic vinegar, salt and pepper. Simmer over medium heat until most of the liquid is evaporated, about 10 minutes; set aside.

For the bechamel:

Saute onion, cayenne and nutmeg in melted butter over medium heat; cook until onion softens, about 5 minutes. Stir often to prevent scorching. Stir in flour to coat; cook 2 minutes. Gradually add milk, stirring until smooth. Simmer until thickened, about 5 minutes. Add Boursin in small pieces and whisk until smooth; season with salt. Set aside 1 cup bechamel for the top of the lasagna. Whisk in chopped spinach and egg.

Boil pasta sheets until pliable, 1 minute, then arrange in single layers on a foil-lined, sprayed baking sheet. Separate each layer with sprayed foil. Coat a 9x13x3" casserole with nonstick spray; spread 1/3 cup bechamel on the bottom (it will be a thin layer). Lay three pasta sheets across the bottom of the pan, then spread another 1/3 cup bechamel over them. Spread 1 cup meat sauce on the bechamel (the meat sauce won't completely cover the pasta; it's fine if the sauces blend). Top with mozzarella, sprinkle with Parmesan, then lay three more pasta sheets across bottom. Keep layering in this manner until all the pastais used. Spread the last pasta layer with the reserved bechamel then sprinkle with Parmesan. Bake lasagna, uncovered, until hot, bubbly, and browned. Let rest 20-30 minutes before cutting to set the fillings.


Added on Award Medal
Calories Per Serving: 9147 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I have made this recipe several times. Today I am making one and giving it and the stoneware dish as a Christmas gift...complete with homemade bread and a salad.
catmom1949 4 years ago
[I posted this recipe.]
cbatte 5 years ago
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