Sauce Béchamel
2T butter
2T flour
2c milk
0.25t salt
Red Sauce
1 lb ground beef
1 large onion (diced to be btwn tic-tac and jelly belly sized)
1 box baby bella mushrooms (8 oz, chopped)
3 garlic cloves (minced)
Salt, pepper, herbs de Provence
1 can crushed tomatoes (~28 oz)
Olive Oil
Uncooked lasagne noodles
Sauce Béchamel
Heat milk in sauce pan with pinch of salt until just boiling
Meanwhile, melt butter at low heat in enameled pot with no browning
Add flour and make light roux
Add hot milk all at once
Whisk vigorously until sauce thickens
Set aside
Heat 2T olive oil in a saute pan
Add diced onions and saute until just translucent
Add garlic and mushrooms saute ~1 more minute
Add ground beef
Cook until meat almost cooked through
Add crushed tomatoes, leaving ~1/4 cup in can for topping (can add olive oil, s/p, herbs to this)
Add olive oil to bottom of square baking dish
Add 1st layer of noodles
Add red sauce, then bechamel
Add 2nd layer of noodles
Repeat sauce and noodle layers
On the very last noodle layer add crushed tomatoes and bechamel only
Cover, put in 400 ˚F oven for 40 minutes
(Use 5 layers of 3 noodles each, total 15 noodles)
