Lasagna With White And Red Sauces

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 3/4 cup milk
• white pepper
• 1/2 medium onion, sliced
• 1 garlic clove, minced
• 2 -3 tablespoons vegetable oil
• 1 lb lean ground beef
• 28 ounces crushed tomatoes (or whole tomatoes, chopped and undrained)
• 1/2 cup celery, thinly sliced
• 1/2 cup carrot, thinly sliced
• 1 teaspoon dried basil, crushed
• 1 lb lasagna noodle, cooked and drained
• 6 ounces bel paese cheese, thinly sliced
• 6 hard-cooked eggs, sliced
• 2 tablespoons butter, cut into small pieces
• 1 cup parmesan cheese, freshly grated (or grana padano cheese)

Recipe

• 1 prepare bechamel sauce first: melt butter in small sauce pan over medium heat. stir in 2 tablespoons all-purpose flour. gradually blend in 3/4 cup milk. season to taste with white pepper. cook until thick and bubbly, stirring constantly. set sauce aside.
• 2 cook and stir onion and garlic in hot oil in dutch oven over medium-high heat until tender.
• 3 add ground beef and cook until no longer pink, stirring occasionally.
• 4 add tomatoes, celery, carrot, and basil.
• 5 reduce heat to low.
• 6 cover and simmer 45 minutes.
• 7 remove cover and simmer 15 minutes more.
• 8 arrange 1/3 of the lasagna noodles in bottom of buttered 13x9 inch baking dish.
• 9 add 1/2 cup of the bel paese cheese (i used ricotta instead) and 1/2 of the eggs.
• 10 spread the bechamel sauce.
• 11 top with layer of noodles.
• 12 dot with butter.
• 13 sprinkle with parmesan and bake in preheated 350 oven for 30 to 40 minutes or until heated through.
• 14 let stand 10 minutes before cutting.