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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.

To make the ragu:
  • In a medium skillet, brown beef (or veal). Drain grease.
  • Add entire 26 oz. jar of tomato sauce and heat through.

04.

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 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.

To assemble lasagna:
  • 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.