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Categories:
ground beef mushrooms onion garlic Italian plum tomatoes salt oregano basil pepper lasagna noodles butter butter flour ground nutmeg milk Mozzarella cheese Parmesan cheese spinach
Viewed: 40 - Published at: a year agoIngredients
- 1 lb ground beef
- 14 lb fresh mushrooms
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 (28 ounce) can Italian plum tomatoes, undrained
- 1 14 teaspoons salt, divided
- 34 teaspoon oregano
- 34 teaspoon basil
- 14 teaspoon pepper, divided
- 9 uncooked lasagna noodles
- 14 cup butter, plus
- 1 tablespoon butter or 14 cup margarine, divided
- 14 cup all-purpose flour
- 18 teaspoon ground nutmeg
- 2 cups milk
- 1 12 cups mozzarella cheese, divided
- 12 cup parmesan cheese, divided
- 10 ounces frozen chopped spinach, thawed and squeezed dry
Method
- For meat sauce, crumble ground beef into large skillet over medium high heat, brown and discard fat.
- Stir in mushrooms, onion and garlic, cook until onions are soft.
- Press tomatoes and juices through sieve into meat mixture, discard seeds.
- Stir in 3/4 teaspoons salt, oregano, basil and 1/8 teaspoons pepper.
- Bring to a boil, cover and simmer for 40 minutes, stirring occasionally.
- uncover and simmer 15-20 minutes more until sauce thickens; set aside.
- Add lasagna noodles to lg.
- pot of salted boiling water 1 at a time, allowing noodles to soften to fit in pot.
- Cook 10 minutes or just until dente.
- Drain and rinse noodles with cold water.
- Hang individually over sides of pot to prevent sticking.
- Set aside.
- For cheese sauce, 1/2 cup butter in sauce pan, stir in flour, remaining salt, pepper, and nutmeg; cook and stir until bubbly.
- Whisk in milk, cook and stir until sauce thickens and bubbles.
- Cook ans stir 1 minute more.
- Stir in 1 cup mozzarella and 1/4 cup parmesan.
- Stir until smooth, set aside.
- Preheat oven 350F Spread remaining butter on bottom and sides of 12x8-inch baking dish.
- Pat noodles dry.
- Arrange 3 noodles in single layer, overlapping slightly in bottom of dish.
- Top with 1/2 meat mixture, spread evenly, spread 1/2 cheese mixture over meat mixture evenly.
- Repeat layers once.
- Sprinkle spinach over last layer or cheese.
- Pat down slightly.
- Arrange last 3 lasagna noodles over spinach.
- Mix remaining cheeses together and sprinkle cheeses evenly on top of lasagna to cover completely.
- Bake 40 minutes or until top is golden brown and sides are bubbly.
