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1
BECHEMEL Sauce: In pot melt butter and add enough flour to create a consistency thicker than pancake batter.
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2
Bring another pot with milk almost to a boil.
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3
Once milk has heated through, add milk all at one time to the flour mixture, beating with wire whisk the whole time.
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4
Bring back to boil then remove from heat and add salt and nutmeg.
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5
Set aside.
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6
MEAT SAUCE: Brown meat half way then add onions, garlic, carrots, celery and sweat vegetables.
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7
Add all other ingredients and cook a minimum of 2 hours at a low (barely) boil.
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8
ASSEMBLY: Use Barilla lasagna sheets!
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9
(1 box serves 6-8 in this recipe).
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10
Boil some water and slide them in for 5 minutes then drain and rinse well with cold water, they need to be soft and flexible.
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11
Ladle some meat sauce on the bottom of the pan.
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12
Then lay a layer of pasta sheets on top of that.
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13
Then spread bechemel sauce over pasta, layer of pasta, spread both cheeses on that layer, layer of pasta, spread more bechemel, layer pasta then cheeses until all is used.
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14
Bake in 350u00b0 oven until brown on top (just a little brown).
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15
Remove and let set for 5 minutes.
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16
Cut serving squares and place on plates then ladle a large ladle of meat sauce atop the lasagna.
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17
Garnish with lots or parmesan cheese.
