Red Sauce:
2 T. olive oil
1 medium onion, chopped
2 cloves garlic, minced
¾ c. tomato paste
1 ½ c. crushed tomatoes ( I like the crushed tomatoes with basil)
1 tsp. sugar
½ tsp. pepper
1 T. dry basil
5 T. butter
½ tsp. salt
¾ c. water
Heat the oil. Add onion and garlic. Cook for 3 minutes. Add tomato paste, tomatoes, sugar, pepper and basil. Simmer for 30 minutes. Add water. Cook 15 minutes more, and stir in butter and salt.
Béchamel Sauce
5 tablespoons butter
4 tablespoons all-purpose flour
4 cups whole milk
2 teaspoons salt
½ cup fresh grated Parmesan
Directions
In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and grated Parmesan, and set aside until ready to use.
Break apart and fry together:
½ lb. lean ground beef
½ lb. sausage
drain well
8-10 dried lasagna noodles; cooked until just done. Do not overcook
2 cups shredded mozzarella cheese
1 cup shredded fresh Parmesan cheese
In a large baking dish, or spring form pan, put a coating of the red sauce
Layer noodles, red sauce, ground beef mixture, white sauce and cheese.
Repeat two more times ending with the cheeses.
Bake in a 350-degree oven for 45-60 minutes, until heated though.
Remove from oven and let sit for 15 minutes before serving.
To make a lasagna that will stand, cook, cool in fridge over night, cut into serving pieces, and return to pan to re-heat in a 350 degree oven.
