ook this portion of the recipe. I use a medium low
LASAGNA SHEETS: Cook al dente and
br>For the Noodles: Boil lasagna noodles to al dente according
efore serving, add milk.
Bechamel Sauce:
Add milk, onion
13 x 9-inch lasagna pan.
Make the cream
Make the bechamel sauce, recipe follows, in a large 12-
s not long in the lasagna. However, they need to be
Boil Lasagna Noodles as described on package.<
Cook lasagna noodles according to package directions
Brown in skillet, ground beef, olive oil, parsley, onion and garlic.
Add tomato paste, water, salt and pepper; simmer for 1/2 hour or more.
Add lasagna noodles to 6 quarts of salted, boiling water; cook for 15 to 30 minutes, stirring constantly.
Drain. Mix eggs and Ricotta cheese.
Arrange in a baking dish with lasagna first, meat sauce, Mozzarella cheese and cottage cheese. Bake at 375\u00b0 for 20 minutes.
nd Basil sauce.
Cook lasagna noodles according to box directions
aking dish. Layer with 3 lasagna noodles, ham, green pepper, and
b>recipe, you are essentially just creating the different elements for the lasagna
10 min.)
For bechamel:
Melt butter in a
o 400\u00b0F. For the Bechamel sauce, melt butter in a
asting as you go).
Bechamel sauce:
Melt 6 tablespoons
Set aside.
For the bechamel sauce, melt butter. Add 1
d whisk vigorously until the bechamel sauce has thickened and
>While eggplant bakes, prepare bechamel sauce. Combine milk and garlic
ish.
Combine 1 cup bechamel sauce and pesto. Spoon 1