CLASSIC LASAGNA WITH MEAT SAUCE, TOMATOES AND BECHAMEL SAUCE ( L

Classic Lasagna With Meat Sauce, Tomatoes and Bechamel Sauce ( L image

Provided by Pinaygourmet 345142

Categories Veal

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 30

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1/3 cup olive oil
1 1/2 lbs ground veal
1 teaspoon salt
1 large white onion, chopped finely
6 garlic cloves, chopped
2 celery ribs, coarsely chopped
1 green pepper, diced
1 carrot, diced
2 (796 ml) canned whole Italian plum tomatoes, diced
1 tablespoon tomato paste
4 sun-dried tomatoes, diced
3 bay leaves
2 tablespoons dried oregano
12 fresh basil leaves
1 tablespoon dried thyme
1/2 teaspoon chili pepper flakes
1 teaspoon fennel seed
1 orange, zest of, only, grated
salt and pepper
2 Italian sausages
12 dried lasagna noodles
1 lb ricotta cheese
1 lb mozzarella cheese, sliced
2 tablespoons romano cheese, grated
1/3 cup butter
1/3 cup flour
2 cups milk
salt and pepper
grated nutmeg
125 g old cheddar cheese, grated

Steps:

For the Meat Sauce:.
Heat oil in a heavy- bottomed pot over high heat and brown veal for 5 minutes. Add salt to taste.
Add onion, garlic, celery, peppers, dried tomatoes,tomato paste and seasonings. Reduce heat and cook for 15 minutes. Break up whole tomatoes with the back of the spoon and stir sauce occasionally. Add the grated orange zest and cook another 5 minutes.
Cook sausages in a frying pan. Remove, slice and set aside.
For the Bechamel Sauce:.
In a saucepan, melt butter and then add flour. Cook for 2 minutes over low heat, stirring constantly. Add milk, salt, pepper and nutmeg to taste.
Blend in the Cheddar cheese, stirring well. Set aside to cool.
Assemble the lasagna:.
Preheat oven to 400°F.
Cook lasagna noodles in plenty of boiling, salted water until al dente. Rinse in cold water, oil lightly and set aside on a clean towel.
Pour a layer of meat sauce in the bottom of a lasagna pan. Cover with a layer of noodles, then half of the combined cheeses (tossed together) and half of the Bechamel.
Continue with another layer of noodles and the rest of the meat sauce. Cover with one more layer of noodles, the remaining bechamel sauce and the sliced sausages. Finish with the remaining cheese mixture.
Garnish with fresh basil leaves.
Bake in centre of oven for 40 minutes.