Steak And Spinach Lasagna - cooking recipe

Ingredients

Meat sauce
32 -34 ounces chopped tomatoes
1 lb freshly ground steak or 1 lb ground sirloin
1 1/2 cups chopped onions
8 ounces sliced mushrooms
3 -4 garlic cloves, crushed, to taste
salt and pepper, to taste
1/2 teaspoon dried oregano
1/2 teaspoon brown sugar
1/4 teaspoon balsamic vinegar, to taste
Cheese sauce
2 tablespoons unsalted butter
1/3 cup flour
salt and white pepper, to taste
1 pinch nutmeg
1 pinch cayenne (optional) or 1 dash Tabasco sauce, to taste (optional)
2 cups milk
1 cup grated cheddar cheese
3 tablespoons grated parmesan cheese
Pasta etc
9 slices of uncooked lasagna noodles (we use Mission brand lower carb pasta)
8 ounces fresh Baby Spinach (thawed and drained) or 8 ounces frozen spinach (thawed and drained)
1/4 cup chopped fresh basil
1 cup grated cheddar cheese
3 tablespoons grated parmesan cheese

Preparation

Begin the meat sauce by whirring the tomatoes in the food processor to a puree of the texture you prefer; set aside.
If you are using un-ground steak, trim the meat of fat and gristle and grind it (we use the food grinder attachment on our KitchenAid).
In a heavy pan or pot, saute the ground meat until browned, about 15 minutes.
Add the chopped onion, mushrooms, and garlic and saute until the onion is transparent.
Add salt and pepper to taste, oregano, brown sugar, balsamic, and the tomato puree, and bring to a boil; reduce temperature, cover, and simmer for 30 minutes then uncover and let reduce until thickened, another 15 minutes, then set your meat sauce aside (can be made a day ahead and stored in refrigerator).
Begin the cheese sauce by melting the butter in a saucepan over low heat, then while whisking sprinkle in the flour, salt, white pepper, nutmeg, and cayenne or Tabasco (if using); cook, whisking or stirring, for 1 minute.
Raise temperature to medium-high and gradually add milk, whisking continually, until well-incorporated; bring to a light boil then reduce heat to low and cook while stirring for 1 minute.
Remove sauce from heat, stir in the cheddar and Parmesan until cheeses melt; set aside (can be made a day ahead and stored in refrigerator - microwave cheese sauce for 2 to 3 minutes to make it easier to spread when assembling the lasagna).
Cook the lasagna noodles according to package directions.
Preheat oven to 350 degrees F; lightly oil the bottom of a 11x9-inch baking dish or lasagna pan.
Begin assembling the lasagna (3 layers pasta, two layers of sauce mixtures): cover the bottom of the pan with one layer of 3 cooked lasagna noodles, then spread noodles with half of the meat sauce, then cover meat sauce with half of the cheese sauce.
If using frozen and thawed spinach, press or squeeze as much liquid out of it as possible; sprinkle cheese layer with the chopped fresh basil, then spread the fresh or frozen spinach over.
Top with another layer of 3 pieces cooked pasta, spread with remaining meat sauce, then remaining cheese sauce, and top with the final layer of 3 pieces cooked pasta.
Combine the grated cheddar and Parmesan in a bowl, then sprinkle it over the top of the lasagna.
Bake at 350 degrees F for 45 minutes and the cheeses are bubbly and golden; remove from oven, let stand for 10 minutes, and serve with salad, garlic bread, and balsamic roasted asparagus.