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 325^oF.

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.