Cook the red sauce:
Fry minced beef. Peel off the italian sausage and fry it with the beef.
Add garlic and onions then saute until cooked.
Add salt and pepper.
Add beef stock.
Add canned diced tomato, tomato sauce, tomato paste.
Add oregano, rosemary, sugar, fresh basil, dried bay leaves.
Simmer for 1hr and stir from time to time.
Cook the bechamel sauce:
Add flour and mix.
Add milk slowly and continue mixing until smooth.
Add some cheddar and mozzarella cheese.
Continue stirring until slightly thick.
Layering the lasagne:
On a rectangular baking pan add your red sauce.
Lay the lasagne sheets.
Add red sauce.
Add bechamel sauce.
Add cheddar, mozzarella, parmesan.
Add another layer of lasagne sheets, red sauce and cheese until you reach the top of your baking pan.
Cover baking pan with aluminum foil.
Bake on a 350F degrees for 30-40mins.
Remove the aluminum foil and bake for a few minutes until cheese is slightly brown.
Let the lasagne cool down before eating.
Always taste to adjust seasoning
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (120g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 155 (62%)|
|Amt Per Serving||% DV|
|Total Fat 17.2g||23 %|
|Saturated Fat 10.7g||54 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 57.1mg||18 %|
|Sodium 641mg||22 %|
|Potassium 117.6mg||3 %|
|Total Carbohydrate 4.8g||1 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 4.2g|
|Protein 19.1g||27 %|
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: 251
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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