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Lasagne with Bechamel Sauce
Ingredients
- 1 box whole grain lasagna noodles
- 1 cup shredded mozzarella cheese
- 2 lbs ground meat (beef, lamb, italian sausage, or combination)
- 4 tomatoes, skinned, cored, and chopped
- 1/2 lb fresh mushrooms, sliced
- 1 tbsp minced garlic
- 2 onions, diced
- 1 rib celery, diced
- 1/2 green pepper, diced
- 1/4 cup parsley, chopped
- 1 tsp basil
- 1 bay leaf
- 1 tsp oregano
- 1 tsp rosemary
- 1 tsp thyme
- 3 tbsp olive oil
- 1 cup water
- Sauce:
- 2 tbsp butter
- 2 tbsp whole wheat flour
- 1 cup milk
- 1 cup grated mozzarella cheese
- 1/4 tsp ground nutmeg
- salt and pepper to taste
Directions
- Preheat oven to 350.
- To skin tomateos: place them in a pot of boiling water for 30 seconds, or until skin begins to peel. Remove from boiling water and skin. Set aside.
- In a large pot, brown meat(s). Drain grease when done. Set aside.
- In another large pot, add olive oil and heat. Add chopped vegetables. Saute until translucent. Core tomatoes and chop in food processor, or by hand. Add to sauteed vegetables. Add garlic and remaining seasonongs. Add meat and water. Bring to a boil, then reduce heat and simmer for two hours.
- While tomato sauce is simmering, make Bechamel sauce.
- For sauce:
- Melt butter. Add flour and make a roux. Add milk and bring to a boil. Be sure to stir constantly. Add mozzarella cheese and reduce heat. Stir until cheese is melted, about two minutes. Remove from heat. Add nutmeg, salt and pepper.
- Layer noodles alternately with tomato sauce, Bechamel sauce, and mozzarella cheese in a 9x13 baking dish. Sprinkle additional mozzarella over the top. Cover and bake in oven for 30 to 45 minutes. Allow to rest for 10 minutes before serving.
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