From July 30, 2018 - Lasagne & Carrot Cake
Lasagne - Betty Geohagan, Salem County Cookbook p. 91
Ingredients:
(1)
- 1 large onion, chopped
- 1 clove garlic, chopped
- 6 sprigs of parsley, chopped
- 1/4 cup olive oil
- 1 large can of tomatoes (16 oz)
- 1 can tomato paste (6 oz)
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup boiling water
- 1 lb ground beef
(2)
- 1 small onion, chopped
- 4 tbsp butter
- 3 tbsp flour
- 1/2 tsp salt
- 1 1/2 cups grated parmesan cheese
- 2 cups milk
- 2 egg yolks
(3)
- 1/2 8oz package of lasagne noodles
Directions:
1. Fry onion, garlic, and parsley slightly in olive oil. Add tomatoes, paste, salt and pepper, and water. Toss in ground beef, broken in pieces. Cover and cook over low heat for 45 min.
2. Cook onion in melted butter. Mix in flour, grated cheese, and salt. Gradually stir in milk and continue cooking over low heat until sauce is as thick as heavy cream. Beat egg yolks slightly and mix in a little hot cheese sauce. Then add rest of sauce and cook over low heat 10 min.
3. Cook lasagne noodles according to directions. Grease 2 qt flat casserole and place lay of noodles, layer of meat sauce, and a layer of cheese sauce. Continue using all ingredients and ending with layer of cheese sauce. Bake 20 min at 350 degrees or until bubbly.
This may be made ahead and either frozen or stored in refrigerator. Adjust baking time accordingly. Serves 6-8.