This is definitely a weekend dish. I don’t make lasagna very often but when I do this is the general recipe I follow. My favorite part of this lasagna is the Bechamel Sauce. Here is how I put my lasagna together. Based in part on a recipe from Bobby Flay for Lasagna which came from the Foodnetwork.com. The recipe is no longer available on their site and I haven’t found it again anywhere else. This recipe was from 2012.
Verdict:
This recipe uses lots of bowls and pans but it was so worth it! The flavor was amazing. It was cheesy and filling. Normally my family can clean up at least 2/3rds of a pan of lasagna but this night they only ate one good size piece because it really is rich and filling.
I served this with green beans with garlic and a green side salad.
Cheesy Lasagna
Ingredients:
Ricotta Mixture:
- 3 cups ricotta
- 2 large eggs
- dried oregano and garlic to taste
- 1/2 cup mozzarella
- Salt
- Freshly ground black pepper
Tomato Sauce:
- 3 tablespoons olive oil
- 3 cloves garlic, coarsely chopped
- 2 (28-ounce) cans crushed tomatoes
- 1 (15-ounce) can diced tomatoes
- Salt and freshly ground black pepper
- 3 tablespoons parsley leaves
- 3 tablespoons basil leaves
Bechamel (Mornay) Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 to 2 1/2 cups whole milk, heated
- Salt and freshly ground black pepper
- 3/4 cup grated Fontina cheese
- 1/2 cup freshly grated Parmigiano-Reggiano
Directions:
Stir together the ricotta, eggs, parsley, oregano, cheese and salt and pepper in a bowl. Cover and refrigerate for at least 1 hour to allow flavors to meld.
For Tomato Sauce:
Heat the oil in a large saute pan over medium-high heat, add the garlic and cook for 1 minute. Add the tomatoes, bring to boil, season with salt and pepper and cook until the sauce is reduced and thickened, about 25 to 30 minutes. Stir in the parsley and basil.
For the Bechamel Sauce:
Melt the butter in a medium saucepan over medium heat. Whisk in the flour and let cook for about 2 minutes. Slowly whisk in 2 cups of the hot milk and continue whisking until the sauce is thickened and loses its raw flavor, about 5 to 7 minutes. Season the sauce with salt and pepper and whisk in the cheeses. If the sauce is too thick, whisk in some of the remaining milk.
To Assemble the Lasagna:
Preheat the oven to 375 degrees F.
What's for Dinner Moms? 
Mmmmm! I love lasagne 🙂 This recipe sounds lovely. Will definitely be giving this a go! I have nominated you for The Infinity Dreams Award (no pressure). More info here – https://paintboxmum.wordpress.com/2016/04/08/my-second-infinity-dreams-award/ 🙂
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Thank you so much! That is very kind of you!
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No problem! Your food always looks so good! 🙂
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Yummmmmm
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Thank you!!!!
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This sounds so yummy and looks delicious
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There’s just something about homemade lasagna that makes it so much better! Now if we could just do something about all the pots and pans… 🙂
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Yes! Those three pans killed me. I am a one skillet and spoon kind of girl.
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This sounds amazing! Will try it soon, we haven’t had lasagne in a while 😊
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I hope you like it! I love Bobby Flay and this is a great recipe.
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I have never heard of Bobby Flay, someone for me to Google 😊
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He is a favorite chef from The Food Network.
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