this was the most amazing casserole/lasagna- type dish ever! My family and friends just loved it! For more flavor add 1/4 to 1/2 cup red wine in place of the water.
Heat a large soup kettle over medium-high heat. Add ground meat. Cook until it loses its raw color and meat is sizzling.
Add 4 of the garlic cloves, cinnamon, oregano, pepper flakes and salt and pepper to taste. Cook until spices are incorporated (2-3 minutes). Add tomatoes, sauce and enough water or wine for a sauce that is not gloppy or too thin. Bring to a boil, reduce heat to medium-low and simmer; partially covered, until sauce is thick and flavorful (about 20-30 minutes).
Meanwhile, bring 2 quarts of water and 1 T. of salt to a boil in large pot. Add pasta; stirring frequently at first to prevent sticking. Cook until al-dente. Drain and return to pot, add 1 cup of meat sauce to prevent sticking.
Microwave milk and broth in large glass pyrex measure, cover with a plate until steamy and hot, 8-10 minutes. Heat butter and remaining garlic cloves in large saucepan until garlic is fragrant and golden; whisk in flour until well blended. Pour in hot milk mixture all at once, whisk vigorously until sauce is smooth and starts to bubble and thicken. Stir in 1/2 c. of the cheese and season with the nutmeg, salt and pepper. Adding the eggs one at a time, vigorously whisk the cheese sauce. Remove from heat. (if not using right away, cover with plastic wrap to prevent a skin from forming.
Heat oven to 425 degrees. Spread 1/2 the pasta over a 9x13 pan, top with meat sauce, 1/2 cup of the cheese, another layer of pasta, the white sauce and remaining 1/2 cup of cheese.
Cover pan with foil, bake until very hot, around 30 minutes.(if you made the sauces ahead of time, and they are cold, bake a little longer). Remove foil, turn oven to broil. Watch carefully, broil until top is spotty brown, 5 minutes. Remove from oven and let stand 10 minutes. Cut into portions and serve.
I used goat milk evaporated, and spelt flour and it turned out wonderfully.
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Serving Size: 1 Serving (372g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 720 | ||
Calories from Fat: 657 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 73g | 97 % | |
Saturated Fat 44.1g | 220 % | |
Monounsaturated Fat 19.8g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 442.3mg | 136 % | |
Sodium 862mg | 30 % | |
Potassium 129mg | 3 % | |
Total Carbohydrate 6.2g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 6g | ||
Protein 12.8g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 720
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