Lasagna

Lasagna should be the Italian word for comfort food. There's just no other way to describe it. The ultimate one dish meal.

I have always loved it and will admit that many a frozen lasagna was eaten when I was younger. When I moved to the States and started cooking every day it was quickly placed on my list of dishes. I admit I had never made one from scratch before. Most of the recipes I found called for Ricotta cheese which seems to be the American version of lasagna. Now if this is what you have known and love then I am not knocking it but the lasagna I grew up on didn't have ricotta cheese but a delicious white sauce.

Now I did use the ricotta method for years and was ok with it but it was missing that rich creamy layer. So with a little searching I found that it was a bechamel sauce. So no more ricotta and hello creamy layer.

This is a wonderful make ahead dish that you can make and stick in the refrigerator until time to cook. I would add 10 minutes cooking time. You can even go so far as freezing it. Leftovers freeze well and if you cut it into portion size will make the perfect quick lunch or dinner in a hurry.

Serve it with a delicious green salad and garlic bread and you have comfort

food Italian style!

Lasagna

Ingredients:

8oz lasagna noodles (I use about 9 sheets for the dish I use)

1 finely chopped onion

2 cloves garlic, minced

1lb lean (90/10) ground meat

1 tsp Italian seasoning

1 tsp sugar

1 can Hunts Pasta Sauce zesty & spicy (or pasta sauce of your choice)

1/2 tsp Tony's Cajun seasoning

4 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese, divided

2 oz (1/2 stick) butter

1/3 cup flour

2 cups milk

Directions:

1. Cook pasta according to package directions. Drain and set aside.

2. Heat oven to 350 degrees F.

3. Add onion, garlic and ground meat to a skillet and cook until brown. Stir in sauce, italian seasoning and sugar. Cover and simmer on low heat.

4. To make the bechamel sauce, melt the butter in a medium pan over low heat. Add the flour and stir for 1 minute.

5. Remove from the heat and gradually stir in the milk. Return to the heat and stir constantly until the sauce boils and begins to thicken. Simmer for another minute.

6. Remove from heat and stir in 1/2 tsp of Tony's and 1/4 cup of Parmesan cheese. Place a piece of plastic wrap on the surface of the sauce to prevent a sling forming; set aside.

7. To construct the lasagna use a 13 x 9 inch baking dish. Add a little meat sauce to the bottom, just enough to cover. Layer 3 lasagna noodles, 1/2 the bechamel sauce, 1/3 of meat sauce and sprinkle with mozzarella. Repeat layer one more time. Add 3 more layers and remaining meat sauce. Sprinkle with remaining mozzarella and 1/4 cup of Parmesan cheese.

8. Cover tightly with aluminum foil. Quick tip, spray the foil with cookin spray to prevent it from sticking to the cheese. Trust me this will make life easier!

9. Bake for 30 minutes (40 minutes if cooking from refrigerator).

10. Remove foil and bake an additional 15 minutes or until bubbling. Let stand for 15 minutes before cutting for easier serving.

Happy Home Cooking!