RECIPES
Lasagna
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PREP/COOK TIME
30-45 mins
DIFFICULTY
SERVINGS
Ingredients:
Approx. 7-9 lasagna noodles
1lb Rock House Farm Ground Beef or ground veal
26 oz. Socci Sauce tomato sauce
6 tbsp butter
3/4 cup all-purpose flour
1 quart Rock House Creamery Whole Milk
Pinch of grated nutmeg
Pinch of kosher salt
4 cups shredded mozzarella cheese
Directions:
- Preheat oven to 350F.
- Cook lasagna noodles according to package directions. Drain noodles and place on a kitchen towel until needed.
- To make the ragu:
- In a medium skillet, brown beef (or veal). Drain grease.
- Add tomato sauce and heat through. - To make the béchamel:
- In a medium saucepan, melt the butter over medium heat.
- Add in the flour and whisk until creamy and smooth.
- Slowly whisk in milk. Add a pinch of salt and nutmeg.
- Reduce heat to a simmer and stir occasionally as sauce thickens. It will get thick enough to coat the back of a spoon. - To assemble lasagna:
- Spread a very thin layer of ragu and a very thin layer of bechamel in the bottom of a 3qt baking dish.
- Arrange a layer of noodles on top.
- Spread half of the bechamel on the noodles.
- Top with half of the ragu.
- Spread the top with 2 cups of shredded mozzarella.
- Top with a layer of noodles.
- Spread remainder of bechamel on the noodles.
- Top with the remaining half of the ragu.
- Spread the top with 2 cups of shredded mozzarella. - Bake in the oven for 30 minutes.
Directions:
01.
Preheat oven to 325oF.
02.
Cook lasagna noodles according to package directions. Drain noodles and place on a kitchen towel until needed.
03.
- In a medium skillet, brown beef (or veal). Drain grease.
- Add entire 26 oz. jar of tomato sauce and heat through.
04.
- In a medium saucepan, melt the butter over medium heat.
- Add in the flour and whisk until creamy and smooth.
- Slowly whisk in milk. Add pinch of salt and nutmeg.
- Reduce heat to a simmer and stir occasionally as sauce thickens. It will get thick enough to coat the back of a spoon.
05.
- spread a very thin layer of ragu and a very thin layer of béchamel in the bottom of a 3 qt (9 x 13.5) baking dish.
- arrange a layer of noodles on top.
- Spread half of the béchamel on the noodles.
- Top with half of the ragu.
- Spread the top with 2 cups of shredded mozzarella.
- Top with a layer of noodles.
- Spread remainder of béchamel on the noodles.
- Top with the remaining half of the ragu.
- Spread the top with 2 cups of shredded mozzarella.
06.
Bake in the oven for 30 minutes.