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RECIPE:
1. Sauté ground beef for about two minutes, then add the onion, garlic,
salt and pepper. Cook until the onion becomes transparent or about 5 minutes.
2. Prepare the Cream Sauce by melting the butter in a saucepan then adding
the flour, salt, pepper and nutmeg. Cook until lightly golden, about two
or three minutes, then add the milk and heavy cream and continue cooking until
the sauce thickens. Cook for an additional minute and then add the
parsley.
3. Cook the lasagna pasta al dente or a minute less than the package
directions, drain and rinse with cool water. (If desired place pasta on
wax paper to keep separated).
4. Reserve about 1 cup of the Cream Sauce. Use about a 1/2 cup of
the reserved Cream Sauce to the bottom of a lasagna pan (13x8x2-inches), the
remaining sauce will be used to top the lasagna. With the remaining Cream
Sauce add it to the meat mixture.
5. Add the first layer of lasagna noodles to the bottom of the pan, then
add about a cup of the meat sauce. Use a small drops of ricotta cheese,
then sprinkle with grated cheese and top with a few small slices of mozzarella.
Repeat the layers to make three layers. Add the reserved Cream Sauce to
the top layer of pasta and add a few slices of mozzarella and grated cheese.
6. Bake in a preheated 350 degree oven for 40 to 60 minutes until golden
color. Let stand for at least five minutes before serving. Garnish
with parsley.
Makes about 12 large servings. |
