Classic Lasagna

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This is sinful; the cheese and the butter. This is my first home-cooked lasagna and I am not especially groovy about it; it's a bit dry and very creamy due to cheese and butter and next time, i will use part tomato paste and part tomato sauce.. Before,I was able to make a home-made lasagna noodle and vegetable, it was so good and tasty and not dry. i will share to you the vegetarian version later.

1 box lasagna (500 gms, about 20 pcs)
-----------> Cook according to package direction. It says 1/2 of the 14 minutes but I boiled mine for 10 minutes.

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TOMATO SAUCE
(I suggest to prepare this ahead of the bechamel sauce)

1/4 cup olive oil
1/2 cup butter
4 cloves garlic, chopped
1 medium white onions, chopped
1/2 kilo ground beef
6 tbsp. white wine
1/4 t nutmeg
1/3 chopped oregano
4 T chopped basil leaves
salt and black pepper to taste
1 cup beef broth
2 small cans or 300 gms tomato paste
1 cup ketchup (to temper tomato taste, use sweet style if desired)
shredded cheddar cheese (one big block)Half part only. Set aside half of the cheese for the layering.

------------> Heat olive oil and melt butter altogether. Add the garlic and onions. Add the beef, wine and the spices and simmer until beef is tender. Add beef broth and the tomato paste and ketchup and cheese. Simmer once more. Set aside.

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BECHAMEL SAUCE

3/4 C butter
1/4 C flour
2 C evaporated milk
1/4 t nutmeg
salt and pepper to taste

-------------> Pre-heat oven to 200 C degrees. Melt butter in pan. Slowly add flour and gradually stir in evaporated milk. Cook in medium fire until bubbly and a bit thick. Season with salt, pepper and nutmeg. Set aside.


This mixture can fill two pyrex rectangular pan, with 3 layers using 9-10 noodles each pan (Or a thick lasagna with six layers). Grease with butter the pans. Put 1/6 of the Bechamel Sauce, Tomato Sauce and cheese then arrange 3 lasagna noodles. Repeat until all noodles are laid.

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