Story: We love lasagna. I am always trying different variations of the dish, this time I combined a few of my favorites. Meat sauce, bechamel sauce, spinach, fresh tomato sauce.....I made the tomato sauce from scratch, made a half batch of bechamel (white) sauce, used frozen spinach, fresh pasta, ricotta, mozzarella and meat. It came out tasting very fresh and light. I froze a square Pyrex and Swirv took the rest of our rectangle Pyrex to work.
Recipe:
Tomato Meat Sauce
1 bag of fresh tomatoes
1 onion
Garlic
1 cup of veg broth
2 tbsp of tomato paste
Fresh Basil
1/2 lb of ground beef
More garlic!
Chop the tomatoes in your food processor. Do the same for the onion. Fry the onions in a bit of olive oil until tender. Add the tomatoes and garlic. After about 5 mins at a good simmer, add the broth, basil and tomato paste. Simmer for 25 mins or until the mixture resembles proper spaghetti sauce! In a separate pan, brown the ground beef with salt, pepper and garlic. Run it through the food processor to make it even. Add to the tomato sauce.
Bechamel Sauce
1/4 cup butter
1/4 cup flour
3 cups of milk (or less, depending on how thick you want it to be)
Salt & Pepper
Melt the butter. Add the flour. Let the flour bubble and turn golden. Slowly add the milk. Whisk away and it will thicken up immediately! Salt and pepper. Add the milk 1 cup at a time, to reach the desired thickness.
Other Ingredients
Fresh lasagna sheets
1 box of frozen spinach, thawed and ready
Mozzarella cheese
Ricotta cheese
Salt & Pepper
Garlic Bread
Assembly
Splash some tomato meat sauce in the bottom
Drizzle some bechamel sauce over (it may be in globs, depends on thickness)
Lasagna sheet
Ricotta, mozz and spinach layer
Lasagna sheet
Tomato meat sauce
Drizzle some bechamel sauce over (it may be in globs, depends on thickness)
Lasagna sheet
Ricotta, mozz and spinach layer
And so on....
Be sure to save some bechamel and mozz for the top layer. It gets a nice golden brown and it is delicious!
- MLM
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