Lasagna

- 2 mins read

This classic lasagna skips the ricotta and eggs for a mornay and is ready in half the time. Make this a fun date night by rolling your own lasagna sheets and making everything from scratch, or stick to the box to save time!

Lasagna

Ingredients

Sauce

  • 1 lb Ground Beef or Italian Sausage
  • 1/4C minced dried Onion
  • 1T granulated Onion
  • 1T granulated Garlic
  • 1 6oz Can Tomato Paste
  • 2C Cabernet Sauvignon
  • 1 14oz Can Diced Tomatoes with Basil & Oregano
  • 1T dried Oregano
  • 1T dried Basil
  • 2 Bay leaves
  • 1t Red Pepper Flake

Mornay

  • 3T Butter
  • 3T AP Flour
  • 3C Whole Milk
  • Salt & White Pepper
  • 2C Chihuahua or Mozzarella Cheese
  • 1-2C fresh grated Parmesan

Lasagna

Steps

  1. Preheat Oven to 350F.

Sauce

  1. In a sauce pot, sear ground beef or Italian sausage.
  2. When near completion, add dried onion, garlic powder, onion powder, and tomato paste.
  3. Brown tomato paste and add wine. Bring to a boil.
  4. Add tomatoes, dried herbs, bay, and chili flake. Simmer 10~ minutes.

Mornay

  1. In a sauce pot, melt butter, add flour, whisking well, and cook 2-3 minutes.
  2. Add milk slowly, whisking away in lumps between adding milk.
  3. Add chihuahua or Mozzarella and Parmesan.

Assembly

  1. In a 9x9 pan, ladle a 1/4-1/2C of the red sauce, top with 2 lasagna sheets.
  2. Ladle on more red sauce, mornay, and shredded cheese, top with 2 lasagna sheets.
  3. Continue until ingredients are used up.
  4. Top with red sauce, mornay, shredded cheese, and Parmesan.
  5. Spray a sheet of tin foil with cooking spray (on the matte side) and cover the lasagna tightly.
  6. Bake 35m covered. Remove tin foil carefully, and bake until golden brown.
  7. Let rest 15 minutes. Slice, and serve!

Assembled Lasagna