LASAGNA WITH BéCHAMEL SAUCE RECIPE - (4.1/5)

Lasagna with Béchamel Sauce Recipe - (4.1/5) image

Provided by fionalikesfood

Number Of Ingredients 28

Ingredients (Meat Sauce)
2 tbsp. butter
2 tbsp. olive oil
2 lbs. finely ground ground beef
1 lb. crimini mushrooms, sliced
1 onion (any kind, get creative), diced
6 cloves garlic, diced
2 jars store-bought spaghetti sauce, opened
3/4 c. red wine (plus two glasses, set aside ... you deserve it)
1 tsp. sugar
2 tsp. dried oregano
kosher salt, to taste
ground black pepper, to taste
Ingredients (Béchamel Sauce)
1 small onion
6 cloves
2 bay leaves
3 tbsp. butter
4 heaped tbsp. flour
1 qt. whole milk
1/8 tsp. nutmeg, freshly grated
kosher salt, to taste
ground black pepper, to taste
Other Ingredients
8 oz. grated Parmesan cheese
1 box of No-Boil lasagna noodles
Fresh mozzarella (optional)
Fresh basil (optional)

Steps:

1. Melt 2 tbsp. butter in a saucepan and sauté sliced mushrooms with salt and pepper. Set aside. 2. In a separate pot, sauté one chopped onion and chopped garlic in olive oil until soft. Set aside. 3. In separate pan, brown ground beef, breaking it up as it cooks. 4. Add the beef and mushrooms to the onion and garlic mixture and stir in spaghetti sauce, red wine, oregano, sugar and salt and pepper, to taste. Set aside. 5. Press cloves into an onion and put in a microwave safe bowl with half and half, bay leaves and nutmeg. 6. Cook in microwave on low heat until hot. Strain. 7. Cook flour and butter for a few minutes to make a roux. Be sure to cook it through all the way to ensure there is no floury taste. 8. Once cooked through, whisk in the infused milk and season with salt and pepper to taste. Preheat oven to 350°. 9. In lasagna pan, layer meat sauce, white sauce, mozzarella and Parmesan cheese and noodles. Optional: add basil to taste. 10. Repeat three times and cover with leftover meat sauce and Parmesan cheese. 11. Cover the pan with foil and bake for 45 minutes, removing foil for the last 15.