Lasagna

Sauce:

3 cloves  garlic, minced 

1 large onion, chopped 

1 lb of lean ground beef 

1         28-oz. can of tomatoes (I use puree)

1/2 lb    mushrooms, sliced 

1/4 cup   of balsamic or wine vinegar

1 tblsp   sugar assorted herbs; basil, oregano, thyme, marjoram and rosemary 

salt and pepper

Optional:

1    green pepper (or yellow and red too), diced 

1    chopped zucchini 

1/2  chopped egg plant (the addition of these ingredients makes your lasagne VERY rich and filling

Instructions:
Brown the beef while chopping with wooded spoon in pan to ensure it is a fine texture.  Drain fat and transfer to a large pot.  Sautee the garlic and onion in 2 tbsp of olive oil until soft. 

Add the vegetables (except tomatoes) and continue to sautee for about 5 minutes.  Drain the liquid and add the vegies to the beef.  Add the tomatoes and vinegar and herbs to the pot and simmer on a med-low heat for about 1/2 hour. 

This sauce should be VERY wet (like soup!).  If necessary, add some tomato juice or red wine if you like.

Further Ingredients:

1 lb   of fresh lasagne noodles OR 1 pkg of no-cook dry lasagne pasta 

1 lb   of mozzarella cheese 

1 lb   of romano cheese 

1      egg 

1 pkg  of frozen spinach 

1 tsp  oregano (dried)

Mix together in a small bowl, romano cheese, egg, oregano and spinach until well blended.

Bechamel Sauce:

2 tbsp of butter 

1-3 tbsp of flour 

1/2-3/4 cup  of chicken broth 

Instructions:
Melt butter in a small sauce pan.  Stir in enough flour that the mixture starts to form a ball.  Gradually stir in broth until you get a sauce that is thickened but pourable.

Assembling the Lasagna:
Take a LARGE casserole dish (11 x 14) and put 1 ladleful of tomato sauce on the bottom of the dish to cover it.  Place a layer of noodles on the bottom, cutting or cracking them if necessary to fit.  Another layer of tomato sauce.  Be generous.  Another layer of noodles. 

Spread entire cheese and spinach mixture evenly over the noodles.  Another layer of noodles.  A generous layer of sauce.  Pour bechamel sauce over the sauce.  Top with a layer of thick slices of mozzerella.  Cover with foil and refrigerate until 1 hour before.  Bake covered at 350 degrees.  It doesn't hurt to place on a cookie sheet so if it overflows your oven won't be too messy. 

After 45 minutes, remove the foil and bake for another 15-25 minutes.  Put a knife in the middle and feel the knife to ensure the lasagne is hot in the middle.  It should be bubbling. 

Remove and let stand for 5 minutes at least.  This will serve up in perfectly uniform pieces, even with all that sauce!  The noodles absorb the liquid, that's why you need a runny sauce. 

Sprinkle individual pieces with parmesan cheese (lots).

 Modification:
Substitute chicken for beef and leave out the spinach. YUM!