Tuesday, June 15, 2010

Red and White (Sauced) Lasagna, from Barbara

* 2 tablespoons butter
* 3 tablespoons all purpose flour
* 1 cup milk
* 1/4 teaspoon nutmeg
* 1 teaspoon salt
* 1/4 teaspoon ground black pepper
* 2 tablespoons olive oil
* 1 small white onion chopped
* 1 clove garlic crushed
* 1/2 pound ground beef
* 1 pound ripe tomatoes
* 1 pound uncooked lasagna noodles
* 1/2 pound sliced mozzarella cheese
* 1/2 pound thinly sliced ham
* 2 ounces grated parmesan cheese
* 2 teaspoons oregano
* 2 teaspoons salt

1 Melt butter with flour in saucepan over medium heat. Add nutmeg, salt and pepper. Add milk slowly while stirring mixture with a wooden spoon. Bring sauce to boil and cook 10 minutes. Set white sauce aside to assemble the lasagna.

Peel tomatoes then remove seeds and chop. Brown ground beef in a large sauce pan over high heat with vegetable olive oil, onion and garlic. Add prepared tomatoes and water just enough to cook a thick meat sauce. Set meat sauce aside to assemble lasagna.

Lightly spray two square glass baking dishes. Preheat oven to 350. Bring to quarts of water to a boil. Stir in salt then add noodles four at a time and cook uncovered until tender but firm. Use a large fork or slotted spoon to remove cooked noodles directly to the baking dish. Spoon meat sauce into baking dish. Make four layers of noodles and put first layer of noodles on top of meat sauce. Then alternate each layer with meat sauce mozzarella and ham. In one of the layers put only white sauce with ham. Cover lasagna with sauce, grated parmesan and a sprinkle of oregano. Bake lasagna for 20 minutes. Cover lasagna with foil during baking to avoid cheese from burning.

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