Mary Santoroski

Lasagna

Main Dishes
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Mary Santoroski
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Description

Place the bacon in a large pot over medium heat and sauté until brown and crisp.

Add the ground round, breaking it up with a fork, and cook until browned, 8 to 10 minutes.

Add onions, peppers, carrots, celery, and garlic, and cook for 8 to 10 minutes or until softened.

Add the wine and cook until almost evaporated.

Add chicken stock and tomatoes, lower heat, and simmer until the sauce is thick, about 2 hours.

Add salt, pepper, and cream. Taste and adjust seasonings. Set the meat sauce aside.

For the béchamel, melt butter in a medium saucepan over low heat. Add flour and stir until smooth.

Gradually whisk in milk, adjusting the heat so the sauce is smooth and does not scorch.

When thickened, remove from heat and add salt, Creole seasoning, and nutmeg.

Preheat oven to 350°F. Coat a large rectangular baking dish with nonstick spray.

Spoon 1 cup meat sauce into the dish. Top with a single layer of spinach, then noodles, touching but not overlapping.

Spoon a layer of béchamel over the noodles and sprinkle with Parmesan.

Repeat until all ingredients are used, reserving some Parmesan. End with béchamel.

Cover with aluminum foil and bake 45 minutes.

Uncover, add the remaining Parmesan, and cook another 15 minutes.

Let stand 10 minutes before serving.

Source Note

Original page 91. Contributed by Mary Santoroski.

Ingredients

Structured rows stay easy to scan and print.

  • 6 strips bacon, cut into small pieces
  • 1 3/4 pounds ground round
  • 1 1/2 cups chopped onions
  • 1 cup chopped green peppers
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 3 cloves garlic, minced
  • 1 cup white wine
  • 2 cups chicken stock
  • 1 (14 1/2-ounce) can diced tomatoes in juice
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup heavy cream
  • 7 tablespoons unsalted butter
  • 7 tablespoons all-purpose flour
  • 4 cups milk
  • 1 teaspoon salt
  • 1 teaspoon Creole seasoning
  • 1/2 teaspoon ground nutmeg
  • Nonstick spray for the pan
  • 1 1/2 cups spinach leaves, loosely packed
  • 1 pound cooked lasagna noodles
  • 1 cup grated Parmesan cheese

Directions

Ordered steps keep the recipe easy to follow.

  1. Place the bacon in a large pot over medium heat and sauté until brown and crisp.
  2. Add the ground round, breaking it up with a fork, and cook until browned, 8 to 10 minutes.
  3. Add onions, peppers, carrots, celery, and garlic, and cook for 8 to 10 minutes or until softened.
  4. Add the wine and cook until almost evaporated.
  5. Add chicken stock and tomatoes, lower heat, and simmer until the sauce is thick, about 2 hours.
  6. Add salt, pepper, and cream. Taste and adjust seasonings. Set the meat sauce aside.
  7. For the béchamel, melt butter in a medium saucepan over low heat. Add flour and stir until smooth.
  8. Gradually whisk in milk, adjusting the heat so the sauce is smooth and does not scorch.
  9. When thickened, remove from heat and add salt, Creole seasoning, and nutmeg.
  10. Preheat oven to 350°F. Coat a large rectangular baking dish with nonstick spray.
  11. Spoon 1 cup meat sauce into the dish. Top with a single layer of spinach, then noodles, touching but not overlapping.
  12. Spoon a layer of béchamel over the noodles and sprinkle with Parmesan.
  13. Repeat until all ingredients are used, reserving some Parmesan. End with béchamel.
  14. Cover with aluminum foil and bake 45 minutes.
  15. Uncover, add the remaining Parmesan, and cook another 15 minutes.
  16. Let stand 10 minutes before serving.