Emily's Lasagna

Ingredients:

Barilla Oven Ready Lasagna Noodles
1 Jar of your Favorite Red Sauce (I like Rao or the Tuscany sauce from Costco)
1 lb. of Mild Italian Sausage
6 Tbs. Butter
1 clove minced garlic or 1/4 tsp garlic powder 
3 c. Milk (or cream, I use whole)
1/3 c. Flour
1/2 tsp. Salt
Pinch of Nutmeg
2-3 cups Shredded Mozzarella or cubed Fresh Mozzarella

Instructions:

1- Brown sausage. Add 2-3 spoonfuls of sauce to the bottom of a 9x13 pan. Spread around. Add the remainder of the sauce to the sausage and reduce to simmer. 
2- Melt butter in 3 qt. pan with garlic. Whisk in the flour. Slowly add the milk, stir continually. Continue to cook on medium heat and whisk the thickening sauce off the bottom. This could take 5-10 minutes depending on your heat level to thicken up. Add salt and nutmeg. 
3- Layer 3 lasagna noodles in the bottom of the dish* and top with 1/2 of red sauce. (Note: these noodles need moisture to cook properly so make sure its fully covered.)
4- On the next layer, cover with 1/2 the white sauce and half of the cheese. (Cheese amount varies depending on how you like it.)
5- Do two more layers the same as the first two, one meat sauce, one white sauce with cheese. 
6- Bake at 350 for 30 minutes. If you need to leave it in the oven longer just turn down the heat and cover with foil. 

*I don't know if it matters but I alternate the direction of the noodles. If I'm looking at the pan from the long side I do one vertical and two horizontal. Then I change the side of the vertical noodle for each layer. 



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