Lasagna That is TO DIE FOR

Lasagna That is TO DIE FOR

Ready in 3 hours

This recipe was given to me by sisters ex finace who was from naples Italy and a Chef. The sauce is wonderful on regular Spaghetti noodles too. For those who are vegetarians check out my marinara sauce in the chicken parmesan recipe and use that instead!

"I searched through a lot of recipes for lasagna with bechamel sauce and I finally decided on this one. It received rave reviews. I did use ziti instead of lasagna noodles because it was for a large group and I thought it would be easier for self service. It certainly serves more than 6 people and the leftovers were great!
I does take time, but it is well worth it. I am making it again this weekend...by request."

- kathyph

Top-ranked recipe named "Lasagna That is TO DIE FOR"

4.3 avg, 6 review(s) 100% would make again

Ingredients

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BECHEMEL Sauce:
0.25 gallon milk
0.25 cup real butter
4 tablespoons Flour
0.25 teaspoon Salt
0.125 teaspoon nutmeg
Sauce:
1 lb ground beef or ground veal or ground venison
2 large onions (chopped)
2 stalks celery (small dices)
2 large carrots (small dices)
2 garlic cloves; crushed
1 tsp Worcestershire sauce
0.25 cup merlot (optional)
0.5 teaspoon thyme
1 teaspoon Basil
2 teaspoon Salt
1/2 teaspoon pepper
0.25 teaspoon oregano
2 cans of crushed roma tomatoes (28oz each)
1 can crushed tomatoe(14.5oz)
1 can tomato sauce (15 oz)
1 box barilla lasagna sheets
1 1/4 lb low moisture part-skim mozzarella cheese; shredded
1 cup Parmesan cheese; grated

Original recipe makes 6 Servings

Servings  

Preparation

MEAT SAUCE: Brown meat half way then add onions, garlic, carrots, celery and sweat vegetables.

Add all other ingredients through the tomato sauce and cook a minimum of 2 hours at a low (barely) boil.

BECHEMEL Sauce: In pot melt butter (1/2 stick) and add enough flour $ tablespoons) to create a consistency thicker than pancake batter.

Bring another pot with milk (2 cups) almost to a boil.

Once milk has heated through, add milk all at one time to the flour mixture, beating with wire whisk the whole time.

Bring back to boil then remove from heat and add salt and nutmeg. Your bechemel should be thick like custard.

Set aside.

ASSEMBLY: Use Barilla lasagna sheets!

(1 box serves 6-8 in this recipe).

Boil some water and slide them in for 5 minutes then drain and rinse well with cold water, they need to be soft and flexible.

Ladle some meat sauce on the bottom of the pan, i use a correll square 8x8x2 dish.

Then lay a layer of pasta sheets on top of that. spread some bechemel, top with some sprinkled parmesan cheese and then with plenty of mozzarella. Add another layer of pasta but this time lay the pasta in the opposite direction as the previous, press down lightly to spread previous filling ingredients. Now top again with layer of bechemel, parmesan and mozzarella and repeat process over and over (alternating direction of pasta sheets each layer) until all the cheese is used. Last layer can be pasta or cheese its your choice, but a top layer of pasta will result in a cripsy top later

Bake in 350° oven until brown on top (just a little brown). around 30-40 minutes

Remove and let set for 5-10 minutes to let the cheeses calm down and hold better.

Cut serving squares and place on plates then ladle a large ladle of meat sauce atop the lasagna.

Garnish with lots or parmesan cheese.

Notes

make sure to let this rest after pulling from the oven or else every thing is going to slide on the plate. Also this dish freezes well, just wrap servings in foil and freeze (no sauce on it) later put in the oven (inside the foil and all) for about 30 minutes and check for heated through.

Credits

Added on Award Medal
Calories Per Serving: 178 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This recipe was fantastic! My italian boyfriend loved it!
starrstellamaris 3 months ago
UPDATE!! I have edited the recipe and hope this is simpler. i tend to forget to be so detailed since most of the time in my Chef cooking I dont measure anything, I eye ball it. Please message with any questions. YES there is NO sauce inside this lasagna (only on top after) this is traditional Naples lasagna.
Shawn88c 2 years ago
The flavor was good but mine came out very soupy. Also the assembly instructions are confusing. Is there really only one layer of the meat sauce (at the bottom) in this lasagna?
Mamaschaef 2 years ago
Does anybody else feel like part of the recipe is missing? What are the 'sweet vegetables', Why would you make the bechamel sauce 2-hours before assembly? How long to you cook the onion/celery/carrot mixture before adding 'all other ingredients'? How long does it need to cook in the oven, in minutes? The recipe looks great and I'm sure I'll love it, but I'll be modifying this one with real instructions once I get everything figured out.
wkn1 2 years ago
I searched through a lot of recipes for lasagna with bechamel sauce and I finally decided on this one. It received rave reviews. I did use ziti instead of lasagna noodles because it was for a large group and I thought it would be easier for self service. It certainly serves more than 6 people and the leftovers were great! I does take time, but it is well worth it. I am making it again this weekend...by request.
kathyph 3 years ago
Vegetarian? Check out my chicken parmesan recipe for the marinara sauce which goes well with this too! Serve withe crusted bread and my version of carrabba's dippin oil. A big green salad with my Italian dressing (also from the restaurant! It was the house dressing) [I posted this recipe.]
Shawn88c 4 years ago
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