-
1
***(There will be a couple of ounces left in the 28-oz can.
-
2
Save it.
-
3
You will use it in assembling the lasagne.)
-
4
This is the lasagne we have made and sold for a decade.
-
5
Several things set this version apart from the dozens of other lasagne recipes.
-
6
Its sauce is strongly seasoned with oregano.
-
7
It calls for a thick filling of bechamel instead of ricotta cheese.
-
8
It uses feta cheese to step up the flavor of the dish.
-
9
And it takes advantage of fresh lasagne noodles, that can go into the dish with no precooking.
-
10
Our sales of this product are the best proof which the formula works.
-
11
PREPARE-AHEAD/SERVING NOTES: Make a day ahead and bake when needed, or possibly do as we do and freeze.
-
12
Take the lasagne straight from the freezer to the oven and adjust the cooking time accordingly.
-
13
Caution: Be sure to let the lasagne sit 20 min before serving.
-
14
ESSENTIAL GEAR: Shallow baking pan (9 by 13 inches)
-
15
To make sauce, cook grnd beef in a saute/fry pan over medium heat till pink is gone and meat is crumbly.
-
16
Remove from heat and pour meat through a colander to drain off all fat.
-
17
Reserve meat.
-
18
(Be certain it is well-crumbled.
-
19
If it is not, break it up using a potato masher or possibly large wooden spoon.)
-
20
In the same saucepan, heat extra virgin olive oil and add in onions, oregano, garlic, basil, salt, black pepper, and red pepper flakes.
-
21
Cook over medium heat till onions are translucent/soft.
-
22
Add in wine, bring to a boil, and cook till alcohol has evaporated- about 10 min.
-
23
Stir in tomatoes.
-
24
Add in spinach and reserved meat.
-
25
Continue simmering for a few min.
-
26
Remove from heat and reserve.
-
27
Mix together mozzarella and feta cheeses and set aside.
-
28
To make bechamel, heat lowfat milk, cream, white pepper, thyme, nutmeg, and basil in a small saucepan till it nears a boil.
-
29
Turn off heat.
-
30
Heat butter in a medium-size saute/fry pan.
-
31
When foam from butter recedes, remove from heat, add in flour, and mix well.
-
32
Return to medium-low heat and, stirring frequently, simmer for 2 to 3 min to cook, but not brown, the flour.
-
33
Gradually stir in warm lowfat milk and cream mix.
-
34
Raise heat to medium-high and continue stinnng till mix is smooth and thick-about 5 min.
-
35
Add in Parmesan and Romano cheeses and whisk till smooth.
-
36
This should be the texture of wallpaper paste, not of the white sauce more often associated with bechamel.
-
37
To make topping, mix together bread crumbs, Parmesan, and parsley.
-
38
Reserve.
-
39
(continued in part 2)
