Monday’s Bread Bowl: Lasagna

An Italian casserole delight

We love this multi-layered dish that an Italian favorite. A casserole of baked Lasagna can impress and please a crowd at your dinner table. The warm combination of melted cheeses, pasta, and meaty tomato sauce is rich and satisfying. Here is our recipe:

What you will need:

1 wooden spoon
1 wire whisk
1 sauce pan (or deep skillet)
1 stock pot with lid
1 (9 inch X 13 inch) baking dish
Non-stick cooking spray
2 garlic cloves, chopped
1 large yellow onion, diced small
¼ cup butter
3 tablespoons olive oil
1 (8 oz) package no-cook lasagna noodles
1 cup mozzarella, shredded
¼ cup parmesan, grated
1 ½ cheddar, shredded
1 cup heavy cream
2 cups milk
1/3 cup all-purpose flour
1 lb Italian sausage (loose meat consistency)
1-2 lbs ground beef
3 (16 oz) cans crushed tomatoes
1 cup fresh mushrooms, diced
½ teaspoon ground oregano
4 fresh basil leaves, chopped
salt and pepper to taste

Cooking and Directions:

Heat stock pot on medium-high heat and pour in olive oil. Add garlic and onion and let them cook until onion turns translucent. Stir well. Next, throw in ground beef and Italian sausage. Let the meat cook for 7-10 minutes until brown. Mix well while crumbling the meat during the browning process. Add crushed tomatoes, salt, pepper, basil, oregano, and mushrooms. Stir occasionally and cover with lid. Lower heat to medium and let ingredients simmer slowly for 20 minutes. Remove tomato and meat sauce from stove and set aside. Preheat oven at 350 degrees. Heat saucepan on medium heat and throw in butter. Add all-purpose flour and whisk well. Let flour cook for 3 to 4 minutes before pouring in milk. Mix milk mixture with whisk while bringing to a slow boil. Gradually add and stir in 1 cup of shredded cheddar into thickening sauce. Whisk cheese sauce to prevent lumps from forming. Once consistency is like a custard pudding, remove from heat and set aside. Now, spray baking dish with non-stick cooking spray. Create the first lasagna layer with a thin layer of meat sauce. Next, place a layer of no-cook lasagna noodles on top of meat sauce. We had room for three side by side. Spoon and spread cheesey sauce on top of the first layer of pasta. Sprinkle a mixture of shredded mozzarella and shredded cheddar. Place another layer of three pasta sheets on top of cheese layer. Repeat this process over and over until near the top of the baking dish. Finish off with a cheese layer. Pour heavy cream over final layer and along the side edges of the newly constructed lasagna. It is important that the no-boil noodles are covered with a wet layer. Place the casserole pan in the oven and bake for 45 to 50 minutes. Finally, remove cooked lasagna from oven. Let lasagna rest for at least 10 minutes before serving.