Lasagna with Béchamel Sauce & Homemade Noodles
Making the pasta and lasagna sheets was so much fun. As usual, I didn’t read the instructions for everything that had to be done, so when I made the dough, and read about making the sheets, I kicked myself for always reading things too the last minute. I felt a bit unprepared but it all worked out in the end.
I started the meat sauce in the morning, using:
3 mild Italian Sausages
Package of extra lean hamburger
I can whole plum tomatoes
2 carrots chopped fine
2 celery stalks chopped fine
I can of water
1 cup dry white wine
1/3 can tomato paste, freeze the rest
Garlic Powder
Salt, Pepper, Italian seasoning and Basil
Béchamel Sauce
1/3 cup butter (80 ml)
1/3 cup + 1 Tbsp. flour(95 ml)
4 cups milk (1 L)
salt and pepper
grated nutmeg to taste
I let the tomato sauce cook all day. Then I used the puree stick and added some cream. This sauce is amazing!
Add a layer of Bechamel sauce mixed with the tomato sauce on the bottom of a casserole dish.
As I cut the pasta sheets, I put about 3 – 4 at a time in boiling water. Just long enough for the water to come to a boil again, take them out with a strainer, plunge into ice water and lay on a cookie sheet, cover with tea towels.
To layer the lasagna, add noodles, then bechamel sauce, tomato sauce, cheese, I used mozzarella, but you could only use Parmesan here. I didn’t have any. End with cheese.
Bake for about an hour at 350. Let it sit before you cut into it. I of course couldn’t wait! Very creamy, very good!!
