LASAGNA BESCIAMELLA (Valerie Bertinelli)

MEAT RAGU:

• 3T olive oil
• 1 onion, chopped
• 2t garlic
• 1lb ground beef
• 2t salt
• pepper
• 2 jars spaghetti sauce

BESCIAMELLI:

• 3c whole milk
• 1stick butter
• 1/2c flour
• 1/8t nutmeg
• salt and white pepper

LASAGNA:

• 1lb lasagna noodles
• 2 1/4c parmesan-reggiano cheese
• 8oz shredded mozarella

Cook onion and garlic in oil and brown beef. Add sauce, salt, and pepper and simmer. To make besciamelli: Heat milk over med heat until just simmering and turn off heat. Melt butter in a med saucepan over med-high heat. Add flour to butter and whisk until thickened, about 2min. Add hot milk, whisking constantly. Add nutmeg, salt, and pepper. Bring to a boil. Whisk for 2min.

 

Preheat oven to 350* Assemble lasagna in a 9x13 dish. Sauce, 3 noodles, 1/4 besciamelli, 1/3 parm-reg cheese. Add sauce, 3 noodles, 1/4 besciamelli, 1/2 mozz. Add sauce, 3 noodles, 1/4 besciamelli, 1/3 parm-reg. Final layer- sauce, 1/2 mozz, 3 noodles, 1/4 besciamelli, and sauce. Cover with foil and bake 35 min. Remove foil and bake20 min. Add remaining parm-reg during last 10min. Let set for 10min before serving.