Everything is made from scratch except for the lasagna noodles. The Italian red sauce explodes with flavors like garlic, onion, oregano, and more. The Bechamel sauce replaces all other cheeses for richness and nuttiness. Every bit is perfection!
Anytime is the right time for lasagna. Sometimes, homemade lasagna seems like a daunting task. My family loves lasagna and I've experimented with several recipes. This one is the winner!
Family traditions are what make the holidays special. Food like your momma's dressing, grandma's cakes, and the best vegetable sides imaginable. All of these are great on 'the big day'. What about all the other days? What will you do for the company that's around three or more days? One of my family members makes chili on Christmas Eve. Another does a 'day after the holiday's leftover buffet. Taking the leftover turkey and creating a new dish. That kind of thing.
Here's an idea. Make lasagna part of the family tradition. There aren't many who don't like it. A good recipe can be hard to find. Look no more. You've found it!
12 - 16 ounce pkg. of lasagna noodle
T. of EVOO (extra virgin olive oil)
1/2 can tomato paste
Large onion (diced)
Four large cloves of garlic (minced)
Tsp. oregano (to start)
Dash of salt and pepper
Begin to boil the lasagna noodles. Boil two minutes shy of cooking time. Not quite al dente. Remove from the water, and set aside with a bit of the salted water to keep it fresh and pliable.
In a large frying pan, sauté the onion and garlic in a T. of EVOO until the onions are translucent. Add the tomato paste, oregano, and S & P. Mix together over medium heat until heated through.
Large can crushed tomatoes
Large can of diced tomatoes
2 T. oregano
T. onion powder
T. garlic powder
1/2 tsp. red pepper flakes
1/2 tsp. paprika
S & P to taste
Add these ingredients to the tomato paste mixture. Cook until a slight boil then turn down the heat to simmer. Simmer for approximately 20 minutes.
1 1/2 pounds of Italian sausage. Cook the sausage. Set aside
White Sauce (Bechamel)
4 T. unsalted butter
1/2 cup of all-purpose flour
3 1/2 cups of milk
Cup of freshly, grated parmesan
Melt the butter, add the flour. Stir until silky smooth. Begin to add the milk a cup at a time. Once incorporated, add the cheese. When the cheese melts, set aside.
16-ounce bag of mozzarella cheese
A handful of fresh parsley
Begin to assemble in a large, rectangular dish. First the layer of lasagna noodles, the sauce, the sausage, the Bechamel. Repeat for at least three layers. Top off with remaining Bechamel, red sauce, meat, and mozzarella cheese. Cover. Bake at 350 degrees for 30 minutes. Top with parsley. Serve.