|Photo by Emily Clack|
I love lasagna this time a year and I recently revised my recipe by adding some Bechamel Sauce to it. Hope you enjoy!
12 no-bake lasagna noodles
3 cups mozzarella cheese
1 cup Parmesan cheese
8 ounces ground beef
8 ounces ground Logan's sausage
1 yellow onion, chopped
2 tablespoons of Wholesome Agave Nectar
1 28 ounce jar of tomato sauce
2 14-ounce cans of diced tomatoes
2 cloves garlic, minced
Brown meat in skillet with chopped onion. Remove meat to drain the excess fat. Add the meat back and then add the remaining sauce ingredients. Allow sauce to simmer for an hour or so.
1/4 cup Butter
1/4 cup Flour
2 1/2 cup Milk
Melt butter in a saucepan and add flour to melted butter. Once it is golden, take it off the heat and add cold milk a little at the time while continuously whisking. As soon as it thickens, add more milk. Continue to add milk a little at a time until it gets to the perfect consistency. Then let it simmer for at least 30 seconds and add salt, nutmeg and pepper.
Preheat oven to 375 degrees. Put one ladle of sauce on the bottom of a 13x9 pan. Add one layer of lasagna noodles (about 3). Ladle more red sauce. Apply a layer of cheeses and then a layer of Bechamel. Repeat and end with a layer of Bechamel and cheese on the top. Bake for 30 minutes covered with aluminum foil and then remove foil and bake for 15 minutes more. Allow to sit for 15 minutes before serving.