1 lb Lasagne noodles
8 qt Water
3 tbsp Olive oil
1 lb Mozzarella cheese, sliced
2 cup Parmesan cheese, grated
TOMATO SAUCE
3 tbsp Olive oil
1/2 lb Ground beef
1/2 lb Ground sausage
1 Onion, chopped
2 Cloves garlic, minced
3 tbsp Minced fresh parsley
1 can (6-oz) tomato paste
1 can (28-oz) tomatoes, roughly chopped with the juice
BECHAMEL SAUCE
3 tbsp Butter
3 tbsp Flour
2 1/4 -(up to)
2 1/2 cup Milk
Salt
Pepper
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In a large saucepan heat the olive oil. Add meats and all remaining sauce ingredients and brown, crumbling the meats with a fork. Combine well. Cover and simmer 45 minutes. Stir occasionally. While the sauce is simmering, cook the lasagne noodles in salted water and olive oil for 12 to 15 minutes. Stir to prevent sticking. Drain, rinse and lay side by side on paper towels to drain.
Make the Bechamel sauce as follows: Melt the butter in a medium-sized saucepan over low heat. Gradually stir in the flour. Slowly add the milk, stirring. Season with salt and pepper. Cook over a low flame, stirring constantly, until sauce begins to thicken. This should be a fairly thin sauce. (It's purpose is to keep the noodles moist.) To assemble: Butter a lasagne pan or a 3 quart casserole and layer as follows: a thin layer of tomato sauce, lasagne noodles, a thin coating of Bechamel sauce, a layer each of Parmesan and Mozzarella cheese. Keep repeating layers until all ingredients have been used, ending witii Cheeses on top. Bake in preheated oven for 20 minutes or until a light, golden crust forms on top. Let cool slightly before serving. Yield: 10 servings.
ANN MONTEDONICO
MEMPHIS, TN
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League.
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