Lasagna

When I'm bored, I'm either out shopping, on the net, or cooking. My son is crazy about pasta, really "canadianized", as per my boss. So in my full motherhood, I have to learn how to cook pasta recipes. My specialty is Lasagna with bechamel sauce. I've received great feedbacks from it. I do this in big batches. We eat some and freeze some, so we still have something for the next few weeks. Saves me time to cook whenever I do overtimes at work, I usually work 12 hours a day, sometimes more. So here's my recipe, try it!




INGREDIENTS:

RED SAUCE
1/4 kilo ground beef
1 medium onion
3 cloves garlic
italian seasoning
little bit of soy sauce
1 jar of tomato sauce
1 beef bouillon cube

BECHAMEL SAUCE
1 liter of milk
1 stick of butter
1/2 cup flour
salt
dehydrated parsley

CHEESE LAYER
500 g Ricotta cheese or Cottage cheese
dehydrated parsley
1 egg

Directions:

Cook Lasagna noodles as per box direction

To make the red sauce:

Saute garlic and onion until golden brown, add ground beef. Add a little bit of soy sauce to taste, then simmer for about 25 minutes. Add tomato sauce, add bouillon cube, bring to a boil. Put 2 tbsp of italian seasoning. Simmer for 15 minutes.

To make the bechamel sauce: Boil milk in a sauce pan, add a little bit of salt and 1 tbsp of dehydrated parsley. Melt butter in a non stick frying pan, add flour mix until they blend well. Add the butter/flour mixture into the milk then mix, bring to a boil, simmer for 2 minutes.

To make the cheese layer: Mix Ricotta/cottage cheese, 2 tbsp of parsley, 1 egg and a little bit of mozza cheddar cheese (depends on how you like it)

Arranging the pasta in a 13 x 9 baking pan:
put red sauce in the bottom, layer 3 cooked noodles, put about 1/4 of bechamel sauce on top, layer 3 noodles, red sauce again, layer 3 noodles, cheese layer, layer 3 noodles, red sauce again, layer 3 noodles, then bechamel sauce then top it with lots of mozza cheddar grated cheese. The last layer should always be the bechamel sauce then mozza cheddar cheese. Cover it with a non stick aluminum foil with the shiny side on top. Meaning the pale color side should touch the lasagna. Bake for 30 minutes. Then voila! Bon appetit!