Peter's Lasagna

I don't know who Peter is (this is not reference to my brother, Peter), but his lasagna is quite delicious. I made this for some friends who came over for dinner, and they raved about it. Will definitely be a "go to" recipe for lasaga-making.

1 recipe pasta and lasagna sauce (see below)
12 no-boil lasagna noodles
8 oz. shredded mozzarella, divided
4 oz. shredded fresh Parmesan
1 egg, lightly beaten
1 16-oz. tub Ricotta

Béchamel Sauce
1/4 c. (1/2 stick) real butter (no substitutes)
1/4. c. white flour
2 1/2 c. milk


Pasta & Lasagna Sauce

1/2 lb. ground beef or Italian sausage
2 15-oz. cans Italian-style diced tomatoes
1 15-oz. can tomato sauce
3-4 (which is 5-6 in Kate Language) cloves of garlic, minced or pressed
1 onion, chopped
1 zucchini, chopped or grated
2 carrots, peeled and chopped into small pieces
2 stalks celery, chopped
2 tsp. sugar
About 1/4 tsp. baking soda (this neutralizes the acid)
Salt and pepper to taste

In a large saucepan or skillet with a lid, brown ground beef (or sausage), onions, and garlic until meat is cooked and onions are tender. Add the remaining ingredients to the cooked meat, stir, and bring to a simmer. Cover, turn heat to low, and simmer for an hour, stirring occasionally. After an hour, remove from heat.



LASAGNA DIRECTIONS

Preheat oven to 350.

To prepare Béchamel sauce, melt butter over medium-low heat in a medium saucepan. When melted, whisk in flour until combined. Slowly add milk, whisking constantly. Heat until bubbly and thickened to a medium consistency. Traditionally, when you make a lasagna with Béchamel sauce, you have a layer of red sauce and then a layer of Béchamel on top. I just mixed the two, but do whatever suits your fancy.

After you’ve made (and mixed) the Béchamel, combine 6 oz. mozzarella (about 1 3/4 c.), ricotta, Parmesan, and the beaten egg.

Using a ladle that measures 1/2 c. (or a 1/2 c. measuring cup), spread 1 c. of sauce onto the bottom of a 9×13 pan. Add 3 noodles. Spread a layer of the cheese mixture. Spread 1 1/2 c. sauce and repeat so you have 4 layers of noodles. You should end with a layer of sauce on top. Sprinkle with remaining mozzarella (and some extra Parmesan if you have some left over).

Cover tightly with foil and bake about 50 minutes.

Remove from oven and remove foil. It will probably look a little runny. Don’t be scared; let it stand about 15-20 minutes. During that time, it will thicken up nicely and it won’t even be that oozy when you cut it.

(Source: http://www.ourbestbites.com/2009/02/part-ii-peters-lasagna/)