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LASAGNA

Voted Best in Broward

Ingredients  for Bolognese sauce:

  • 7 medium carrots, peeled, trimmed, cut in chunks

  • 2 large onions, peeled, trimmed, cut in chunks

  • 8 stalks of celery, trimmed, cut in chunks

  • 1/2 cup olive oil

  • 3 pounds lean ground beef

  • 2 cups marinara sauce 

  • 2 cups Bechamel sauce 

  • 1 tablespoon ground pepper

  • 2 tablespoons corn starch

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Ingredients to assemble lasagna:

  • Vegetable spray

  • 1 cup marinara sauce 

  • 16 lasagna noodles (about 22 ounces), cooked according to directions

  • Bolognese sauce, from above

  • 24 ounces sliced mozzarella cheese

  • 1 1/2 cups Bechamel sauce 

  • 1/2 cup freshly grated parmesan cheese

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Instructions

Make Bolognese sauce:

  1. In the bowl of a food processor fitted with metal blade, process carrots until finely ground.

  2. Repeat with onions, then celery. You should have about 3 cups of each vegetable.

  3. Heat olive oil in a large heavy-bottomed pot over medium heat.

  4. Add carrots, onions and celery and saute for 5 minutes.

  5. Add ground beef and mix, cooking over medium heat, till browned and fat has rendered — about 10 minutes.

  6. Drain liquids well and return vegetables and meat to the pot.

  7. Add 2 cups marinara sauce, bechamel sauce and pepper. Mix well, and cook for 20 minutes over medium heat, stirring occasionally.

  8. Mix cornstarch with 1 tablespoon water, and add to pot, stirring well. Cook for 10 more minutes or until mixture has thickened. Remove from heat.

To assemble lasagna:

  1. Spray the bottom and sides of a 12-by-14-inch glass or metal baking pan with vegetable spray.

  2. Spread 1 cup of marinara sauce on the bottom, then top with four lasagna noodles.

  3. Spread noodles with one-third of the Bolognese sauce and cover with one-quarter of the mozzarella slices.

  4. Continue, making two more layers of lasagna noodles, Bolognese sauce and mozzarella slices.

  5. Cover with a final layer of lasagna noodles and top with remaining mozzarella slices.

  6. Cover with non-stick foil, or spray foil with vegetable spray to prevent cheese sticking to foil. Bake in a preheated 350-degree oven for 25 minutes.

  7. Remove foil, and bake an additional 25 minutes.

  8. Cool in pan for 15 minutes before serving.

  9. Cut and serve, drizzled with a spoon of Alfredo sauce and a sprinkling of grated parmesan cheese.

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