I love Italian dishes and have tried to perfect my lasagna recipe for years. After many variations, this recipe is my best! The butter sauce elevates this lasagna to the next level.
1 lb ground beef or ground sirloin (substitute Italian sausage if you would like)
1 tsp Italian seasoning
1 jar traditional spaghetti sauce
1 can diced tomatoes
2 TBS butter or margarine
2 tsp all-purpose flour
1/2 cup milk
1 tub Ricotta cheese
1/2 to 1 cup shredded Parmesan
beaten egg (optional)
1/4 cup shredded Romano
several slices Mozzarella cheese
Brown ground beef or sirloin. When about 3/4 of the meat is browned, add Italian seasoning. Let brown for about 5 minutes more. Then add sauce and diced tomatoes. Cook on low heat to blend flavors while making butter sauce.
For butter sauce:
Melt butter or margarine, add flour, a little at a time and stir until lumps are gone. Add milk gradually and stir until slightly thickened. NOTE: this should not be as thick as gravy.
For cheese mixture:
Blend Ricotta cheese, Parmesan, beaten egg and Romano in a bowl.
Spray the bottom of a 9X13 glass baking dish and cover the bottom of the dish with sauce. Add a layer of lasagna noodles and then another layer of sauce. Next, add a layer of butter sauce, then the Ricotta cheese mixture. Next, place a layer of Mozzarella cheese slices. Keep repeating this until your top layer is sauce over noodles. Sprinkle grated Parmesan and grated Romano on top. Cover with aluminum foil and let stand in refrigerator overnight. Next day, bake in 350 degree oven for about an hour or until bubbly. Remove aluminum foil the last 15 minutes. Let stand about 15 minutes before cutting to serve.
If you prefer to bake the same day as you make the lasagna, you’ll need to boil the lasagna noodles until tender. But, making it ahead and leaving in the refrigerator overnight, saves you the trouble and the flavors tend to blend very well.
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