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Bechamel Lasagna

Add all seasonings to taste.

Ingredients

  • 1 lb lasagna noodles

Filing

  • 2 lbs hamburger
  • 1 lb ground sausage
  • 1 lb bacon
  • 2 large carrots diced
  • 2 onions diced
  • 8 cloves garlic minced
  • 3 stalks celery diced
  • 3/4 cups sun-dried tomatoes chopped
  • 1 lb fresh mushrooms sliced
  • 2 teaspoons salt
  • 3 teaspoons dried basil
  • 3 teaspoons dried oregano
  • dash pepper
  • 1/2 cup sour cream
  • 1/3 cup tomato paste
  • 8 oz Parmesan cheese
  • a few healthy glugs of Marsala wine

Sauce

  • 8 oz butter 2 cubes
  • 1-1/2 cups flour
  • 6-1/2 cups milk substitute 1/2 cup of milk with chicken stock or Marsala if you have it
  • 1 teaspoon salt
  • dash pepper
  • 1/2 teaspoon nutmeg or more to taste – essential to this dish

Instructions

Filling

  1. Sauté bacon, hamburger, and vegetables until hamburger is browned and vegetables are slightly tender.
  2. Drain grease. (there will be a lot of grease)
  3. Stir in tomato paste and sour cream.
  4. Cook on low heat for 1 hour, stirring occasionally.
  5. Cook noodles while the filling is cooking.*

Sauce

  1. Melt butter. (I use the microwave – much less stirring necessary.)
  2. Stir in flour.
  3. Microwave for 1 – 3 minutes, or until it bubbles.
  4. Stir in remaining ingredients.
  5. Microwave on high for about 6 minutes (or until thickened; depends on your microwave), stirring every minute.

Assembly

  1. Line 9 x 13 baking dish with one layer of noodles, meat and vegetable mixture, sauce, Parmesan.
  2. Repeat for second layer, and third if you have enough for three layers.
  3. Bake at 350º for 45 minutes or until brown on top and heated through.

Recipe Notes

*I don't pre-boil the noodles, but add about a cup of water to the sauce. That's enough liquid to cook the noodles while the lasagna bakes. To avoid extra-hard crunchy noodle bits, make sure every bit of every noodle is covered with sauce.