Lasagna With White and Red Sauces Recipe

Name: Lasagna With White and Red Sauces
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 2 tablespoons all-purpose flour; ¾ cup milk; white pepper; 12 medium onion, sliced; 1 garlic clove, minced; 2 -3 tablespoons vegetable oil; 1 lb lean ground beef; 28 ounces crushed tomatoes (or whole tomatoes, chopped and undrained); ½ cup celery, thinly sliced; ½ cup carrot, thinly sliced; 1 teaspoon dried basil, crushed; 1 lb lasagna noodle, cooked and drained; 6 ounces bel paese cheese, thinly sliced; 6 hard-cooked eggs, sliced; 2 tablespoons butter, cut into small pieces; 1 cup parmesan cheese, freshly grated (or Grana Padano Cheese)

Servings: persons

2 tablespoons butter
2 tablespoons all-purpose flour
¾ cup milk
white pepper
12 medium onion, sliced
1 garlic clove, minced
2 -3 tablespoons vegetable oil
1 lb lean ground beef
28 ounces crushed tomatoes (or whole tomatoes, chopped and undrained)
½ cup celery, thinly sliced
½ cup carrot, thinly sliced
1 teaspoon dried basil, crushed
1 lb lasagna noodle, cooked and drained
6 ounces bel paese cheese, thinly sliced
6 hard-cooked eggs, sliced
2 tablespoons butter, cut into small pieces
1 cup parmesan cheese, freshly grated (or Grana Padano Cheese)

1
Prepare Bechamel Sauce first: Melt butter in small sauce pan over medium heat.
2
Stir in 2 tablespoons all-purpose flour.
3
Gradually blend in 3/4 cup milk.
4
Season to taste with white pepper.
5
Cook until thick and bubbly, stirring constantly.
6
Set sauce aside.
7
Cook and stir onion and garlic in hot oil in Dutch oven over medium-high heat until tender.
8
Add ground beef and cook until no longer pink, stirring occasionally.
9
Add tomatoes, celery, carrot, and basil.
10
Reduce heat to low.
11
Cover and simmer 45 minutes.
12
Remove cover and simmer 15 minutes more.
13
Arrange 1/3 of the lasagna noodles in bottom of buttered 13x9 inch baking dish.
14
Add 1/2 cup of the Bel Paese cheese (I used Ricotta instead) and 1/2 of the eggs.
15
Spread the Bechamel Sauce.
16
Top with layer of noodles.
17
Dot with butter.
18
Sprinkle with Parmesan and bake in preheated 350 oven for 30 to 40 minutes or until heated through.
19
Let stand 10 minutes before cutting.

1565

kcal

Calories

122

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons butter, 2 tablespoons all-purpose flour, ¾ cup milk, white pepper, and more.

Yes, Lasagna With White and Red Sauces falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lasagna With White and Red Sauces

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