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***(There will be a couple of ounces left in the 28-oz can.
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Save it.
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You will use it in assembling the lasagna.)
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This is the lasagna we have made and sold for a decade.
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Several things set this version apart from the dozens of other lasagna recipes.
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Its sauce is strongly seasoned with oregano.
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It calls for a thick filling of bechamel instead of ricotta cheese.
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It uses feta cheese to step up the flavor of the dish.
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And it takes advantage of fresh lasagna noodles, that can go into the dish with no precooking.
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Our sales of this product are the best proof which the formula works.
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PREPARE-AHEAD/SERVING NOTES: Make a day ahead and bake when needed, or possibly do as we do and freeze.
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Take the lasagna straight from the freezer to the oven and adjust the cooking time accordingly.
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Caution: Be sure to let the lasagna sit 20 min before serving.
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ESSENTIAL GEAR: Shallow baking pan (9 by 13 inches) To make sauce, cook grnd beef in a sauteepan over medium heat till pink is gone and meat is crumbly.
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Remove from heat and pour meat through a colander to drain off all fat.
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Reserve meat.
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(Be certain it is well-crumbled.
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If it is not, break it up using a potato masher or possibly large wooden spoon.)
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In the same saucepan, heat extra virgin olive oil and add in onions, oregano, garlic, basil, salt, black pepper, and red pepper flakes.
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Cook over medium heat till onions are translucent/soft.
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Add in wine, bring to a boil, and cook till alcohol has evaporated- about 10 min.
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Stir in tomatoes.
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Add in spinach and reserved meat.
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Continue simmering for a few min.
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Remove from heat and reserve.
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Mix together mozzarella and feta cheeses and set aside.
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To make bechamel, heat lowfat milk, cream, white pepper, thyme, nutmeg, and basil in a small saucepan till it nears a boil.
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Turn off heat.
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Heat butter in a medium-size sauteepan.
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When foam from butter recedes, remove from heat, add in flour, and mix well.
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Return to medium-low heat and, stirring frequently, simmer for 2 to 3 min to cook, but not brown, the flour.
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Gradually stir in warm lowfat milk and cream mix.
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Raise heat to medium-high and continue stinnng till mix is smooth and thick-about 5 min.
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Add in Parmesan and Romano cheeses and whisk till smooth.
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This should be the texture of wallpaper paste, not of the white sauce more often associated with bechamel.
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To make topping, mix together bread crumbs, Parmesan, and parsley.
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Reserve.
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TO ASSEMBLE AND BAKE: Preheat oven to 400F.
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Spread 2 Tbsp.
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of the tomato juices left in the can of tomatoes on the bottom of a shallow baking dish (9 by 13 inches).
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Lay in one layer of the uncooked lasagna noodles.
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Spoon on 3 c. of the meat sauce.
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Spread 1 c. of bechamel across the sauce in two diagonals (no need to spread proportionately at this point).
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Top with 2 c. of cheese mix.
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Lay on another layer of lasagna noodles and repeat, using the same amounts of sauce (be sure to get every dab of the meat sauce - there is no extra to spare), bechamel, and cheese.
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Top with last layer of noodles, and with fingertips, press lightly to distribute bechamel smoothly in the layers.
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continued in part 2
