Lasagne - My way

I think everyone knows how to make lasagne, right?  When deciding to make a lasagne last minute, I always look for the quickest way.  Normally, I make the sauce from scratch with pancetta, red wine, stewed tomatoes, fresh herbs and let it simmer on the stove for a couple of hours.  We don't always have time for that or have the ingredients on hand .. or want to wait.  This is my quick & tasty go to recipe.  To make is extra delicious, I pour béchamel sauce over top !

This is for two.  I use a loaf pan when I make it for 2-3 people.

Ingredients :

1 lb ground beef - 1 tsp of onion powder, 1 TB chopped garlic
Mushrooms, half a package, chopped
1 small green pepper, chopped
1 jar/tin of pasta sauce _ U juts bought a cheap jar of Hunt's & added other ingredients to make is flavorful
 About 3 TB of tomato paste from 6oz can tomato paste ( freeze the remainder)
1 TB Italian herb blend
1 TB chopped garlic - jarred kind of olive oil
1 TB onion powder
2-4 TB olive oil

I box of lasagne sheets - you won't need them all.

I package of shredded mozzarella cheese  ( this recipe of used chopped fresh mozzarella, only because I had it on hand)

Béchamel Sauce :

4 TB butter
2 TB Flour
1 cup milk ( not skim)
1/2 tsp nutmeg
pinch of salt.

In a pan, over medium heat, ground beef, garlic and onion powder.  When the ground beef is almost cook, add the chopped mushrooms and green peppers.

When beef mixture is cooked.  Add the already prepared pasta sauce, tomato paste, the herbs, garlic, onion powder and olive oil.  Heat thoroughly for about 5-10 minutes on low heat.

With a loaf pan, make the lasagne... layering a pasta layer, meat layers, cheese layer.. repeat.


In the meantime, prepare the Béchamel sauce  - simple !  This goes on top of the lasagne when being served individually.

In a pot, on medium heat, melt butter. When melted,  add flour and blend well.  Let the flour paste mix cook in the pot, stirring  constantly so it does not burn or turn brown  When cooked, about 3 minutes, add the milk  to the pot.  With a whisk, stir the mixture until the sauce thickens,  The final step is to add the nutmeg and a pinch of salt.  If the sauce thickens too much.. add a little more milk,.

**  you can do the béchamel sauce step while the lasagne is cooking or just before the lasagne comes out of the oven