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Lasagna With White And Red Sauces

American.foodie's picture
Lasagna with white and red sauces is a beef and egg lasagna prepared with added vegetables. Herbed with basil, this cheesy lasagna is flavored with onions and a hint of garlic. With added bechamel sauce to taste, the lasagna with white and red sauce makes a savory meal everytime!
Ingredients
  Bechamel sauce 2 Cup (32 tbs)
  Onion 1⁄2 Medium, sliced
  Garlic 1 Clove (5 gm), minced
  Vegetable oil 3 Tablespoon
  Lean ground beef 1 Pound
  Crushed tomatoes/1 can (28 ounces) whole tomatoes, chopped, undrained 28 Ounce, undrained (1 Can)
  Thinly sliced celery 1⁄2 Cup (8 tbs)
  Thinly sliced carrot 1⁄2 Cup (8 tbs)
  Dried basil 1 Teaspoon, crushed
  Lasagna noodles 1 Pound, cooked, drained (1 Package)
  Cheese 6 Ounce, thinly sliced
  Butter/Margarine 2 Tablespoon, cut into small pieces
  Freshly grated cheese 2 Ounce (1 Cup, Parmigiano-Reggiano Or Grana Padano)
Directions

Prepare Bechamel Sauce; set aside.
Cook and stir onion and garlic in hot oil in Dutch oven over medium-high heat until tender.
Add ground beef and cook until no longer pink, stirring occasionally.
Add tomatoes, celery, carrot and basil.
Reduce heat to low.
Cover and simmer 45 minutes.
Remove cover and simmer 15 minutes more.
Arrange 1/3 of the lasagna noodles in bottom of buttered 13 1/2X 9-inch baking dish.
Add 1/2 of the Bel Paese® and 1/2 of the eggs.
Spread with meat sauce.
Repeat layers of noodles, Bel Paese® and eggs.
Spread with Bechamel Sauce.
Top with layer of noodles.
Dot with butter.
Sprinkle with Parmigiano-Reggiano.
Bake in preheated 350°F oven 30 to 40 minutes or until heated through.
Let stand 10 minutes before cutting.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Dish: 
Lasagna
Ingredient: 
Beef

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