Grateful Grits

Lasagna, ah, the quintessential comfort food that never fails to delight. It’s like a warm hug on a plate, with layers of pasta, sauce, and cheese that melt together in perfect harmony. But it’s not just the taste that makes lasagna a winner – it’s also incredibly versatile and practical.

First off, let’s talk about the genius of hiding veggies in your lasagna. It’s the ultimate sneaky trick for getting those extra nutrients into your meal without anyone being the wiser. Chop up some carrots, celery, and onions – aka the classic Mirepoix – sauté them in olive oil until they’re soft and fragrant, then add garlic for that extra kick of flavor. Throw in some ground beef and sausage, cook until browned, then mix in tomato paste, sauce, and crushed tomatoes, along with a medley of herbs and spices. Let it all simmer together until it’s a symphony of savory goodness.

Now, onto the pièce de résistance: the béchamel sauce. In a separate saucepan, warm up some milk while melting butter and garlic in another pan. Add flour to create a golden brown roux, then slowly whisk in the warmed milk until it thickens into a velvety sauce. Season it with peppercorns, salt, onion powder, parsley, and parmesan cheese for a flavor explosion that’ll take your lasagna to the next level.

With all the components ready, it’s time to assemble your masterpiece. Grab a 9×13 baking dish and coat it with oil or butter to prevent sticking. Layer lasagna noodles on the bottom, then spoon on a third of the tomato mixture, followed by a third of the béchamel sauce, and a sprinkle of mozzarella cheese. Repeat this process two more times until you have three layers of deliciousness.

Pop the lasagna into the oven and let it work its magic, baking at 350 degrees until it’s bubbling and golden brown on top. If you made it ahead of time and are reheating, be sure to cover it with foil to prevent the cheese from burning.

And there you have it – a lasagna that’s sure to impress, whether you’re serving it up for a family dinner or saving leftovers for later. So go ahead, dig in, and savor every mouthful of this comforting classic. Your taste buds will thank you.

Lasagna with Bechamel Sauce

Ingredients:

9 cooked Lasagna Noodles

Shredded Mozzarella Cheese

Red Sauce:

2 Tbsp. Olive Oil

1 diced carrot

1 diced stalk of celery

1 medium diced Onion

1-2 tsp. minced Garlic

½ lb of mild Italian sausage

½ lb. of ground beef

2 Tbsp. Tomato Paste

1 14 ounce can of Tomato Sauce

1 28 ounce can of Crushed Tomatoes

1 tsp of Salt

½ tsp. of Pepper

½ tsp. of Oregano

½ tsp. of Thyme

¼ tsp. of Basil

Bechamel Sauce:

1/3 stick of Unsalted Butter

1/3 cup of All-Purpose Flour

3 cups of Warm Milk

Salt

½ tsp of Parsley

½ tsp of Onion Powder

½ cup of grated Parmesan

Directions:

1. Heat oil in a Dutch oven over medium heat. Sauté onion, carrot and celery until translucent. Season with salt and pepper throughout the cooking process. Add the garlic and sauté another minute or two. Add the sausage and beef and break it up into crumbles. Cook the meat until it is no longer pink. Drain any excess fat off.
2. Push the meat to the side of the pan and add the tomato paste. Allow the tomato paste to soften with the heat for a minute or two before combining it with the meat mixture. Once the tomato paste is combined, add the tomato sauce and crushed tomatoes. Next, add salt, pepper, oregano, thyme and basil. Turn the heat to low and allow it to simmer.
3. In a small saucepan, heat three cups of milk on medium low heat. You want it to be warm but not boiling.
4. In a medium saucepan, melt butter on medium heat. Once the butter is melted, add the garlic and sauté for a minute or two, careful not to burn. Add the flour and stir with a whisk until the flour is completely cooked and it has turned a golden brown.  Next, slowly add the milk whisking constantly to combine with the flour mixture. Add the onion powder, parsley, and parmesan. Cook on low heat for approximately twenty minutes or until it thickens, whisking periodically throughout the cooking process.
5. In a greased 9×13 baking dish, lay three lasagna noodles down. Then lay 1/3 of the red sauce on top, then pour 1/3 of the bechamel sauce on top of the red sauce, Sprinkle with mozzarella cheese. Repeat this two more times for a total of three layers.
6. Put the dish in the oven at 350 degrees for thirty minutes. If you are reheating it be sure to cover the dish with foil to prevent the cheese from burning.