Lasagna 13 | Just A Pinch Recipes
I've always done lasagna with a ricotta layer, but after doing a 'classic' lasagna with a bechamel instead...wow! A hit with everyone and definitely a different
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Cooking tools:
- Immersion blender
- Blender
- Grater
- Oven
- Stove
- Skillet
- Saucepan
- Pot
- Baking pan
- Wooden spoon
- Whisk
- Colander
- Aluminum foil
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- ## TOMATO SAUCE
- 2 tablespoon(s) olive oil
- 1 tablespoon(s) butter
- 4 clove(s) garlic
- 1/2 large onion
- 8 ounce(s) mushrooms, chopped
- 16 ounce(s) tomato sauce
- 6 ounce(s) tomato paste
- 14 1/2 ounce(s) can diced tomatoes
- 2 teaspoon(s) Italian seasoning
- 1/2 teaspoon(s) salt
- 1/2 teaspoon(s) pepper
- ## BECHAMEL
- 3 cup(s) whole milk
- 5 tablespoon(s) flour
- 1/4 cup(s) butter
- ## LASAGNA
- 9 lasagna noodles
- 1 pound(s) ground beef/sausage
- 1 pound(s) mozzarella cheese, shredded
- 8 ounce(s) parmesan cheese, shredded
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