Best Lasagna Recipe {Family Ever After}

I am SO excited to have Rachel from Family Ever After here today.  Rachel is incredibly sweet, and I have long admired her creative talents!  She is my final guest during my moving break.
She is sharing a yummy recipe for lasagna.  It just so happens that lasagna is one of the only dishes that my husband detests.  So I miss lasagna terribly.  Sometimes when he's out of town, my Mom makes it just for me.  So now lasagna is one of my secret indulgences!  Take it away, Rachel!
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Hi! I'm Rachel from Family Ever After, and so happy to be guest posting on Oopsey Daisy! I think Alison is one of the sweetest bloggers! A quick run-down on me... my husband and I grew up in South Dakota. I majored in Family and Consumer Science Education at BYU. We have 3 kids. I love to sew, craft, cook, run, and clog dance!
Lasagna. C'est la vie. My favorite food in the world.

This could quite possibly be the best tasting recipe I will ever make. Like ever. Like YOU MUST TRY THIS at some point in your life time. Making this lasagna the way I explain will be very much like cooking in an Italian woman's kitchen (I sincerely hope, someone correct me if I'm wrong)! I say that, because the recipe comes from my brother-in-law who lived in Italy for two years. I added a few of my own this's and that's, to suit my preferences. But no matter, if you are a faithful lasagna connoisseur like me, you've gotta try this.

(ps... Its really not too hard, a little more time consuming than your sauce-out-of-a-jar-cottage-cheese-recipe. My pictures don't do it justice, but trust me, its worth it)!!!
Rachel's Favorite Lasagna on the Face of this Planet
Ingredients:
Ragu Sauce-
Olive Oil
Butter
1 onion
2 carrots
2 celery stalks
2 garlic cloves
1 lb. ground sausage
1 14oz can tomato sauce, or a handful of fresh tomatoes
1 can vegetable broth
s&p
Bechamel Sauce-
2 TB butter
1/3 cup flour
2 cups milk
1 cup cream
salt and pepper
 pinch of nutmeg
Other- 
pasta sheets (I recommend Barilla no boil)
mozzarella cheese
parmesan cheese
butter
Directions:

 To make the Ragu-

1.Wash and chop onion, carrots, celery, and garlic.
2. Heat butter and oil in pot. Saute vegetables briefly.
3. Add sausage. Saute.
4. Add tomato sauce, stock, salt and pepper.
5. Simmer on low for 1 hour.
Notes:
*For fresh tomatoes, boil, peel, and puree, then add to vegetables and sausage.
*I usually multiply this recipe by 4, and freeze half of the batch.
To make the Bechamel (a white sauce)-
1. Melt butter. Add flour, stirring with a whisk, appx 1 minute.
2. Slowly add milk, then cream, stirring constantly.
3. Simmer on low until thickened, 5-10 minutes.
4. Season with s&p and nutmeg.
Assemble-
1. Preheat oven to 375.
2. In a 9x13 baking dish, spread a teeny tiny layer of the bechamel, preventing the pasta from sticking to the bottom.
3. The layers will be in this order- pasta, ragu, bechamel, mozzarella. Repeat 3 times.
4. Top with parmesan and a few pats of butter. (you don't have to do the butter, but its amazing)!
5. Bake for 40 minutes.
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