Lasagna Filling
1 lb. Lasagna, cooked & drained
1 cup Grana Padano, grated
6 oz. Bel Paese* cheese, thinly sliced
2 tbsp butter, cut into small pieces
Meat Sauce
1/2 medium onion, sliced
1 clove garlic, minced
2-3 tbsp vegetable oil
1 lb. lean ground beef
1 can (28 oz) crushed tomatoes
1 tsp. dried basil leaves
1/2 cup thinly sliced celery
1/2 cup thinly sliced carrot
Bechamel
Sauce
2 tbsp butter
2 tbsp all-purpose flour
3/4 cup milk
White pepper *
Remove wax coating and moist, white crust
from cheese.
Preparation
For Bechamel Sauce, in small
saucepan, melt butter. Stir in flour, cook
for 2 minutes. Slowly blend in milk. Add
white pepper to taste. Cook over medium-low
heat, stirring constantly, until thick and
bubbly. Set aside. Preheat oven to 350 degrees
F. Grease 13 x 9 inch baking dish. Set aside.
For meat sauce, in large skillet or Dutch
oven, saute onion and garlic in vegetable
oil until tender. Add ground beef and cook
until browned, stirring occasionally. Add
tomatoes, basil, celery and carrot. Reduce
heat to low. Cover and cook about 45 minutes.
Remove cover and simmer 15 minutes.
Arrange a third of the lasagna noodles in
bottom of prepared baking dish. Add half
the Bel
Paese. Spread with meat sauce. Repeat layers
of noodles and Bel Paese. Spread with Bechamel
Sauce. Top with layer of noodles. Dot with
butter. Sprinkle with Grana Padano. Bake
until light golden brown, 30 to 40 minutes.
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