Lasagna With Béchamel Sauce Recipe

Ingredients:
  3 T  olive oil
  1    onion
1/2 t  salt
  4 oz concentrate tomato sauce (3 teaspoons)
  3    tomatoes (ripe, medium)
  1 T  sugar
1/2 lb wheat flour (all-purpose)
  1 c  olive oil
  1    nutmeg
  1 q  milk (room temperature)
  2 t  salt
  1 pk lasagna noodles (16 ounces (no-boil ones see notes below))
  1    onion
  2 T  olive oil
1/2 t  salt
  1 lb beef (ground)
1/2 lb mozzarella (fresh (2 balls))
1/4 t  black pepper (ground)
1/4 t  parsley (dried)
1/4 t  oregano (dried)
1/4 t  rosemary
  5 oz grated cheese

Instructions:
FOR THE HOMEMADE TOMATO SAUCE:Peel and chop onion.Peel and chop/grate
tomatoes.Heat 3 tablespoons of olive oil in a sauce pan. When warm add
chopped onion and 1/2 teaspoon of salt and cook over low heat for
8 - 10 minutes.Add tomatoes and 1 tablespoon of sugar to the saucepan to
cut the acidity (you can also add a pinch of basil or oregano). Add 3
teaspoons of concentrate tomato paste. Cook over low heat for 8 - 10
minutes.Use an immersion or stand blender to puree the mixture into a sauce
and set aside. FOR THE BÉCHAMEL SAUCE OR WHITE SAUCE:Grind a nutmeg
and set aside. Place 1 cup of olive oil into a pot over medium heat. Once
warm add the all-purpose flour and cook over low heat for 3 - 5 minutes
whisking constantly with a balloon whisk or until the mixture is smooth and
turns a light, golden color.Slowly (half a cup for each time) add the room
temperature milk to the pot with the mixture and over medium heat whisking
constantly. Add the previously grinded nutmeg and bring it to a boil and
cook over medium heat for 8 - 10 minutes stirring continuously. Season with
2 teaspoons of salt and set aside.If the béchamel sauce is gritty, use the
blender to make it smooth. FOR THE ASSEMBLY:Bring a large pot of
lightly salted water to a boil and add the lasagna noodles.Cook for 8 - 10
minutes. Drain the lasagna noodles, rinse with cold water and set
aside.Preheat oven to 400 degrees F (200º C).Chop 1 onion and cook over
low heat for 8 - 10 minutes in a non-stick frying pan with 2 tablespoons of
olive oil.While the onion is being cooked slice very thinly the fresh
mozzarella balls and set aside. Season the lean ground beef with salt,
ground black pepper, dried parsley and rosemary. Add it to the pan and cook
over medium heat for 8 - 10 minutes more. Add the homemade tomato
sauce to the pan and stir for 3 - 4 minutes.In a backing dish spread 1 cup
of the béchamel sauce in the bottom.Arrange a layer of lasagna noodles on
the béchamel layer. Place a layer of the meat sauce over the lasagna
noodles and some slices of the previously sliced fresh mozzarella.Cover
with a layer of béchamel sauce.Repeat layers (noodles, meat sauce,
mozzarella and béchamel) and top with grated cheese.Bake for 25 minutes
and then grill for 3 - 4 minutes.Cool 10 - 15 minutes, serve and enjoy your
lasagna recipe with creamy homemade béchamel sauce! See more pasta
recipes. 


Description:
Lasagna is one of the best classic Italian pasta recipes, but it is also very popular in the Spanish food daily meals. Get this homemade juicy lasagna recipe with creamy homemade béchamel sauce (white sauce), layers of seasoned lean ground beef and grilled cheese.

Notes:
If you use no-boil lasagna noodles, there is no need to cook the noodles!If you want to thicken the béchamel sauce just keep it boiling some minutes more.If you prefer to dilute the béchamel sauce, add some more milk to the mixture.You can use any variety of ripe tomatoes to prepare a good tomato sauce recipe, but the original one uses plum tomatoes.