Lasagna – Mom’s recipe

Hey everyone!

It’s Halloween! Happy Halloween y’all! today I think I’ll share one of my favorite recipes with y’all today. This reicpe has been in the family for a long time, my mom made it better than anyone, and I’ve heard I’m making it as good as her and that melted my heart to hear. Because it was one of those reicpe I was afraid would never taste the same, and for me it doesn’t but for others it does so that means the world to me. I wanted to take the time to share this recipe with all of you. It’s a recipe I’ve sheard before but since we’re closing up to the date my mom passed away last year. ( November 6th.) I decided to write a new post, and share the recipe with yäll once again, and this time in her honor. So raise your wine glasses up high and cheeres to my mom’s wonderful and amazing family recipe lasgana.

Ingredients for the meat sauce:

28 oz. Canned tomatoes

6 oz. tomato puree

6 oz. Canned sliced mushrooms

Basil

Oregano

Pepper

3 pressed cloves of garlic

2 Teaspoon powdered beef broth

1 Pound ground beef

EVOO (Extra virgin olive oil)

Ingredients for the bechamel with cheese sauce:

Note!: The flour and butter are approximate measurements, It’s important that the mix of butter and flour makes a think lumpy consistency before you add in the milk.

3.5 TBS Butter

0,3 Cups flour

4 Cups Milk

Salt

Grated nutmeg

2 Handfuls of grated cheese

1 Clove of pressed garlic

( Extra ingredients you need: dry lasagna sheets, Slices of cheese.)

Directions for:

  1. Preheat the oven to 425 degrees. Add the canned tomatoes, the tomato puree, 1 teaspoon of powdered beef broth, pepper, basil, oregano, 2 cloves of pressed garlic in a thick bottomed pan. Drain the canned mushrooms and add them in with the tomato sauce.
  2. Add some olive oil and a TBS of butter. When the butter has melted add in the ground beef. Season with pepper, 1 teaspoon of powdered beef broth, one pressed clove of garlic and oregano.  Cook, until the ground beef, reaches a golden brown color. Then add the ground beef to the tomato sauce. Let it all simmer for about 20 minutes.

Time to make the Béchamel cheese sauce.

1. Add the butter into a large thick bottomed saucepan. When the butter has melted add in flour and whisk it together until you reach a thick and clumpy almost dry consistency. Pour in some of the milk, then stir until it’s lump-free. When the sauce thickens add in more milk.

2. Season with one pressed clove of garlic, pepper, salt, and grated nutmeg. Stir all the time so the sauce doesn’t stick. When the sauce is thick but not too thick add in the grated cheese. Continue to stir for about 5 minutes. When the sauce is done put it aside.

Take a casserole dish and brush it with some olive oil. Then add in one layer of the béchamel sauce, then a layer of lasagna sheets( I used dry ones.) then a layer of the meat sauce, another layer of lasagna sheets, then béchamel sauce than meat sauce then lasagna sheets then béchamel sauce then add a layer or two of slices cheese. Then put it in the middle of the oven for about 45 minutes.

A Big thanks to all of you out there who are alwyas supporting me, and following me. I love y’all so much and your support means the world to me!

I hope y’all are having an amazing Halloween and I hope to see y’all back here tomorrow for a new post.

  • Hetty

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