© Amy Bell 2010 at Positively Splendidhttp://the-bell-family.blogspot.com
Amy
’
s
(Adapted from a recipe by Giada De Laurentiis).
1 pound lasagne sheets, cooked al dente1/2 pound lean ground beef1/2 pound Italian sausage1 pound ricotta cheese2 large eggs1 (10-ounce) package frozen chopped spinach, thawed5 tablespoons unsalted butter, plus 2 tablespoons for the lasagne1/2 cup all-purpose flour 4 cups whole milk at room temperaturePinch freshly grated nutmeg1 1/2 cups tomato sauce (I use my Marinara Sauce, but jarred sauceis fine, too)Salt and pepper 4 cups shredded mozzarella1/4 cup freshly grated ParmesanCook lasagne according to package directions. Drain. When coolenough to handle, line them up on a sheet of foil or wax paper toprevent them from sticking together as you allow them to coolcompletely.Place ground beef and sausage in a heavy skillet; sprinkle with saltand pepper. Sauté until brown and cooked through. Drain off anyexcess fat; set aside.Combine ricotta and eggs in a medium bowl; season with salt andpepper. Stir to combine, and set aside.
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