Lasagna With White And Red Sauces Recipe
Lasagna with white and red sauces is a beef and egg lasagna prepared with added vegetables. Herbed with basil, this cheesy lasagna is flavored with onions and a hint of garlic. With added bechamel sauce to taste, the lasagna with white and red sauce makes a savory meal everytime!
Ingredients
Bechamel Sauce
1/2 medium onion, sliced
1 clove garlic, minced
2 to 3 tablespoons vegetable oil
1 pound lean ground beef
1 can (28 ounces) crushed tomatoes or 1 can (28 ounces) whole tomatoes, chopped, undrained
1/2 cup thinly sliced celery
1/2 cup thinly sliced carrot
1 teaspoon dried basil, crushed
1 package (1 pound) lasagna noodles, cooked, drained
6 ounces cheese, thinly sliced
6 hard-cooked eggs, sliced (optional)
2 tablespoons butter or margarine, cut into small pieces
1 cup (about 2 ounces) freshly grated Parmigiano-Reggiano or Grana Padano cheese
Directions
Prepare Bechamel Sauce; set aside.
Cook and stir onion and garlic in hot oil in Dutch oven over medium-high heat until tender.
Add ground beef and cook until no longer pink, stirring occasionally.
Add tomatoes, celery, carrot and basil.
Reduce heat to low.
Cover and simmer 45 minutes.
Remove cover and simmer 15 minutes more.
Arrange 1/3 of the lasagna noodles in bottom of buttered 13 1/2X 9-inch baking dish.
Add 1/2 of the Bel Paese® and 1/2 of the eggs.
Spread with meat sauce.
Repeat layers of noodles, Bel Paese® and eggs.
Spread with Bechamel Sauce.
Top with layer of noodles.
Dot with butter.
Sprinkle with Parmigiano-Reggiano.
Bake in preheated 350°F oven 30 to 40 minutes or until heated through.
Let stand 10 minutes before cutting.
Cook and stir onion and garlic in hot oil in Dutch oven over medium-high heat until tender.
Add ground beef and cook until no longer pink, stirring occasionally.
Add tomatoes, celery, carrot and basil.
Reduce heat to low.
Cover and simmer 45 minutes.
Remove cover and simmer 15 minutes more.
Arrange 1/3 of the lasagna noodles in bottom of buttered 13 1/2X 9-inch baking dish.
Add 1/2 of the Bel Paese® and 1/2 of the eggs.
Spread with meat sauce.
Repeat layers of noodles, Bel Paese® and eggs.
Spread with Bechamel Sauce.
Top with layer of noodles.
Dot with butter.
Sprinkle with Parmigiano-Reggiano.
Bake in preheated 350°F oven 30 to 40 minutes or until heated through.
Let stand 10 minutes before cutting.
