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Beef Dalbotten’s Beef Lasagne

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Ingredients

  • Sauce:
  • 1 1/4 lb. lean ground beef*
  • 1/4 cup pure olive oil
  • 1 1/3 cups coarsely chopped onions
  • 1 heaping Tbsp oregano
  • 1 1/2 tsp finely minced garlic
  • 1 1/2 tsp basil
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 1 cup plus 3 Tbsp dry white wine
  • 3 1/4 cups crushed tomatoes in puree (there will be a couple ounces left in a 28-oz can. Save as you will use it in assembling the lasagna).
  • 5 ounces frozen spinach (half of a 10 oz box), thawed and squeezed dry of all liquid
  • Cheese:
  • 2 cups grated mozzarella
  • 1/2 cup crumbled feta
  • Bechamel:
  • 1 1/2 cups milk
  • 1 cup cream
  • big pinch white pepper
  • big pinch thyme
  • big pinch nutmeg
  • big pinch basil
  • 3 Tbsp butter
  • 1/3 cup plus 1 Tbsp flour
  • 1/3 cup plus 1 Tbsp grated parmesan cheese
  • 3 Tbsp grated romano cheese
  • Noodles:
  • uncooked fresh lasagna noodles, enough for three layers in a 9“ x 13” pan
  • Topping:
  • 1/4 cup unseasoned bread crumbs
  • 2 Tbsp freshly grated parmesan cheese
  • 1 tsp very finely chopped parsley
  • For meat, Beef suggests using 1/2 sweet italian sausage and 1/2 spicy italian sausage
Beef Dalbotten’s Beef Lasagne photo
See Full Recipe

notes

This can be frozen before cooking, and go straight to the oven from the freezer (add about 20 minutes to cooking time). Or, make up to a day ahead and keep refrigerated.

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