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Classic Lasagna
Cooking Instructions: Thawovernight in refrigerator. Preheatoven to 375 degrees. Cook 20-30minutes or until lasagna isheated through and bubbly.Good until: _____________
Classic Lasagna
Adapted from Giada DiLaurentis
Ingredients:
Quick Tomato Sauce:olive oil1 onion, diced3-4 cloves garlic, minced1 heaping teaspoon diced shallots1 large can tomato puree1-2 teaspoons sugar (to taste)1-2 teaspoons basil (to taste)Pinch of oreganoPinch of thymeSalt and pepperBechamel Sauce:5 tablespoons unsalted butter, plus 2 tablespoons forthe lasagna1/2 cup all-purpose flour4 cups whole milk at room temperature 1/4 cup extra-virgin olive oil1 pound ground chuck beefSalt and pepper1 1/2 pounds ricotta cheese3 large eggs1 pound lasagna sheets, cooked al dente2 packages (10 ounces each) frozen choppedspinach, thawed and squeezed dry3 cups shredded mozzarella1/4 cup freshly grated Parmesan
Directions
:Make quick tomato sauce: Sautee onion,garlic, and shallots in olive oil for 5-10 minutes. Add alarge can of tomato puree and all spices and herbs.Let sauce simmer for at least 20 minutes.Make b
é
chamel sauce: In a 2-quart pot, melt 5
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