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Name: Mile-high Lasagna
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Italian
Ingredients: 2 tablespoons extra-virgin olive oil (EVOO); 1 large onion grated; 2 cloves garlic grated, (up to 3); 1 pound ground sirloin; 2 cups Beef stock; 1 28-oz can San Marzano tomatoes; 1 15-oz crushed tomatoes; 3 basil leaves torn, (up to 4); Salt and fresh ground pepper; 4 tablespoons Butter; 4 tablespoons Flour; 1 quart milk; fresh nutmeg grated; 2 boxes boxes oven-ready lasagna noodles (use 1 box per loaf pan); 2 cups grated Parmigiano Reggiano cheese divided; 1/2 cup Provolone cheese grated; Parsley chopped for garnish

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INGREDIENTS

2 tablespoons extra-virgin olive oil ; (EVOO)
1 large onion ; grated
2 cloves garlic ; grated, (up to 3)
1 pound ground sirloin
2 cups Beef stock
1 28-oz can San Marzano tomatoes
1 15-oz crushed tomatoes
3 basil leaves ; torn, (up to 4)
Salt and fresh ground pepper
4 tablespoons Butter
4 tablespoons Flour
1 quart milk
fresh nutmeg ; grated
2 boxes boxes oven-ready lasagna noodles ; (use 1 box per loaf pan)
2 cups grated Parmigiano Reggiano cheese ; divided
1/2 cup Provolone cheese ; grated
Parsley ; chopped for garnish

INSTRUCTIONS

Preheat oven to 375F.

Place a large skillet over medium-low heat with 2 turns of the pan of EVOO, about 2 tablespoons. Cook the onion and the garlic, stirring frequently, until tender, about 10 minutes.

Turn the heat under the skillet up to medium-high and add the beef to the pan. Cook it through, stirring frequently and breaking the meat up with a wooden spoon or potato masher. Add the beef stock, tomatoes and basil to the pot and season with salt and freshly ground black pepper. Mash the tomatoes up with the potato masher or wooden spoon, bring the sauce up to a bubble, then reduce the heat to low and simmer until thickened, about 5 minutes.

While the red sauce is simmering, place a medium-size pot over medium heat and melt the butter. Sprinkle the flour over the melted butter and cook the mixture for about 1 minute. Whisk the milk slowly into the butter-flour mixture and cook until thickened. Season the white sauce with salt, freshly ground pepper and the nutmeg.

Cover two loaf pans with a layer of foil for easy removal from the pan. Ladle about 1 cup of the red sauce into the bottom of the first lined loaf pan. Put down a layer of lasagna noodles, then top them with about a cup of white sauce and a handful of Parmigiano Reggiano (about 1/4 cup). Continue building the lasagna, alternating layers of noodle, red sauce, noodle, white sauce and cheese, until all the noodles are covered. End the lasagna on a layer of red sauce and top it off with the grated provolone and some Parmigiano-Reggiano. Repeat this process with the other loaf pan and the remaining sauce.

Cover the pans with aluminum foil and bake for 30 minutes. Remove the foil and bake another 15 minutes until the noodles are tender and the cheese is melted and golden brown.

Remove the pans from the oven and let cool for 15-20 minutes to let the lasagna set. Pull the lasagna out of the pans by the edges of the foil, pull the foil down from around the lasagna and cut with a serrated knife. Garnish each slice with fresh parsley.

NOTES

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Mile-high Lasagna

2 tablespoons extra-virgin olive oil (EVOO)
1 large onion grated
2 cloves garlic grated, (up to 3)
1 pound ground sirloin
2 cups Beef stock
1 28-oz can San Marzano tomatoes
1 15-oz crushed tomatoes
3 basil leaves torn, (up to 4)
 Salt and fresh ground pepper
4 tablespoons Butter
4 tablespoons Flour
1 quart milk
 fresh nutmeg grated
2 boxes boxes oven-ready lasagna noodles (use 1 box per loaf pan)
2 cups grated Parmigiano Reggiano cheese divided
1/2 cup Provolone cheese grated
 Parsley chopped for garnish

Preheat oven to 375F. 
 
Place a large skillet over medium-low heat with 2 turns of the pan of EVOO, about 2 tablespoons. Cook the onion and the garlic, stirring frequently, until tender, about 10 minutes. 
 
Turn the heat under the skillet up to medium-high and add the beef to the pan. Cook it through, stirring frequently and breaking the meat up with a wooden spoon or potato masher. Add the beef stock, tomatoes and basil to the pot and season with salt and freshly ground black pepper. Mash the tomatoes up with the potato masher or wooden spoon, bring the sauce up to a bubble, then reduce the heat to low and simmer until thickened, about 5 minutes. 
 
While the red sauce is simmering, place a medium-size pot over medium heat and melt the butter. Sprinkle the flour over the melted butter and cook the mixture for about 1 minute. Whisk the milk slowly into the butter-flour mixture and cook until thickened. Season the white sauce with salt, freshly ground pepper and the nutmeg. 
 
Cover two loaf pans with a layer of foil for easy removal from the pan. Ladle about 1 cup of the red sauce into the bottom of the first lined loaf pan. Put down a layer of lasagna noodles, then top them with about a cup of white sauce and a handful of Parmigiano Reggiano (about 1/4 cup). Continue building the lasagna, alternating layers of noodle, red sauce, noodle, white sauce and cheese, until all the noodles are covered. End the lasagna on a layer of red sauce and top it off with the grated provolone and some Parmigiano-Reggiano. Repeat this process with the other loaf pan and the remaining sauce.
 
Cover the pans with aluminum foil and bake for 30 minutes. Remove the foil and bake another 15 minutes until the noodles are tender and the cheese is melted and golden brown.

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Nutrition

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Serving Size: 1 Serving (742g)
Recipe Makes: 6

Calories: 742
Calories from Fat: 493 (66%)

Amt Per Serving		% DV

	Total Fat 54.7g	73 %
	Saturated Fat 21.5g	108 %
	Monounsaturated Fat 21.2g
	Polyunsanturated Fat 7.4g
Cholesterol 113.5mg		35 %
Sodium 1487.8mg		51 %
Potassium 1485.7mg		39 %
Total Carbohydrate 25.1g		7 %
	Dietary Fiber 3.6g	14 %
	Sugars, other 21.5g
Protein 39.5g		56 %
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.

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Calories per serving: 742

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