I thought that I had tasted great lasagna until we made this masterpiece with grilled vegetables, cottage cheese and spinach, béchamel and meat sauce and homemade pasta! You will want to start early and make this a fun afternoon of cooking.
Grilled Vegetables
Slice a variety of vegetable including zucchini, eggplant, mushrooms and peppers. Brush with olive oil and season with salt and pepper.
Grill vegetables under broiler until they have a charred appearance.
At the same time roast 4 - 6 medium size plum tomatoes for the béchamel sauce and a bulb of garlic for the meat sauce.
To roast garlic cut of tip off exposing the ends and drizzle with olive oil.
2 Tlb butter
2 Tlb flour
2 C milk
salt and pepper to taste
1/2 tsp nutmeg
roasted tomatoes
Add butter to the heated pan and then whisk in flour and cook rue till light brown. Add milk and whisk on medium heat till mixture thickens.
Add half of sauce to blender and blend the tomatoes. Return to pan.
1 -1.5 lb ground beef
1 cooking onion
2-3 carrots
1 pepper (half yellow and half green)
1 tsp fresh tyme
1/2 C red wine (optional)
2 Tlb. tomato sauce
1/2 C water
Slice and sauté veges and the add beef and other ingredients. Medium heat till thickened.
Roll out dough and cut into lasagna strips.
Easy to make.
Make sure you egg is room temperature though.
After you make some pasta you are ready to assemble the lasagna.
Start with some béchamel sauce in the bottom of the pan and then a layer of pasta.
We alternated between meat layer and grilled vegies. We topped the grilled vegies layer with béchamel sauce. Another layer we used was a mixture of fresh spinach and cottage and parmesan cheese.
Top with mozzarella and parmesan cheese.
Cover and bake for an hour or so at 325 degrees.
Our pan was 8 by 11 inches in size.
Remove cover for the last ten minutes.
The homemade pasta is like nothing I have ever tasted and makes all the different in the world.
The béchamel sauce is delish.
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