Okay. Im sorry but it has been so long since i have last blogged that I cant even remember what was in this lasagna. From closer inspection this was a meat lasagna made with a fresh bolognese sauce. This takes the most time, but it makes it a lot better if you make it yourself. Plus you can get good nice beef from a proper butcher instead of the crap that was made on the other side of the world. So here it goes...for the sauce.
http://dansgoodgrub.blogspot.com/2010/04/my-bolognese-sauce.html
But use 5-6 fresh tomatoes because its SUMMER!!!
I used a mario betaglia bechamel sauce made from:
http://www.foodnetwork.com/recipes/mario-batali/bechamel-sauce-recipe/index.html
but try your own. there are a lot online.
I used some of the lasagna pasta that did not need to be precooked.
I finally had 2 large handfuls of spinach to use with the bechamel sauce.
For cheese i had 2 balls of fresh mozzarrella sliced up, a large handful of grated mozzarrella and also some grated parm.
Now start from with
- Painting the bottom and sides of pan with olive oil
- a bottom with a layer of the lasagna pasta.
- Use half of meat sauce for a layer.
- than another layer of lasagna pasta.
- Use all the bechamel sauce and spinach for a layer.
- than another layer of lasgana pasta.
- Top with sliced mozzarrella than use the last bit of meat sauce.
- than another layer of lasagna pasta.
- Finally top with the grated mozzarrella cheese and parm.
- Put tinfoil on.
You can eat it right away, or store it for a bit.
Put oven to 350 F. Once hot add the lasagna. After 25 minutes take out. Take off tinfoil. Scrape cheese that sticks onto top of lasgana. Put back in oven for another 20-25 minutes. Use heat from top to give it a nice brown on top. Let it cool for a few minutes and than serve.
Enjoy guys and gals. Ill be back soon!
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