Lasagna With White And Red Sauces
|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)|
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.