Print Recipe

lasagna

Author: Mary Griffiths

Ingredients

  • 2 cups mozzarella grated
  • 2 cups medium aged cheddar grated
  • 1 package lasagna noodles not oven ready
  • 5 cups of meat sauce

Roux/white sauce

  • 4 tablespoons flour
  • 4 tablespoons butter
  • 3 cups whole milk

Instructions

  • Preheat oven to 350 Fahrenheit
  • To make roux, melt butter in pan and add flour. Cook stirring constantly for a minute to cook flour. Add milk, very gradually at first, a little quicker about halfway through milk use, stirring after each addition to combine. Add salt and pepper to taste.
  • Parboil noodles in salted water until al dente or just under - depending on width or size of dish, around 10 to 15. Drain.
  • See below to assemble, starting with meat sauce on the bottom of the oven proof lasagna dish and ending with cheese on top.
  • meat sauce (1  1/2 cup) BOTTOM
  • noodles (2-3)
  • white sauce (under 1/3)
  • cheese (1 cup)
  • noodles (2-3)
  • meat sauce ( 1 1/2 cup)
  • noodles (2-3)
  • white sauce (under 1/3)
  • cheese (1 cup)
  • noodles (2-3)
  • meat sauce (2 cups)
  • noodles (2-3)
  • white sauce (over 1/3)
  • cheese (2 cups) TOP
  • Cover and cook until the cheese is melted and bubbling and the center is hot - 30 or so minutes. Remove lid and bake for another 10 minutes.