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|Lazy Man's Lasagna
|Recipe contributed by Joe Barracato
- 1 pound dry lasagna pasta sheets
- 6 cups your favorite meat sauce
- 3 cups béchamel sauce
- 1 pound freshly grated mozzarella
- Freshly grated grana padano for sprinkling
- 2 ounces butter
- 2 ounces flour
- 4 1/2 cups milk
|To start your Lazy Man's Lasagna first make the béchamel sauce. In a saucepan, heat up milk and bring to a gentle simmer. In another saucepan, melt butter and immediately add flour. Lower heat and mix until butter has absorbed all the flour and the consistency is that of a thick dough. Make sure butter/flour mixture do not burn or brown. Remove from heat and whisk a couple ladles of heated milk into butter/flour mixture. Whisk until flour has absorbed all of the milk. Put the saucepan back on the on the heat over medium heat and whisk in the remainder of the milk. Continue whisking until sauce thickens and becomes creamy and velvety. Cover the bottom of a deep baking dish with a layer of your favorite meat sauce. Lay out uncooked pasta sheets over sauce until they cover the baking dish entirely. Cover the pasta with another heaping layer of sauce. The liquid from the sauce is what will cook the dried pasta so be sure to add enough sauce. Drizzle béchamel sauce and sprinkle mozzarella on top until both are distributed evenly. Add another layer of dried pasta, laying the sheets in the opposite direction. Repeat the process of adding sauces, mozzarella, and pasta for another 3- 4 layers or until 2/3rds of the baking dish depth is filled. Top off the last layer of sauces and mozzarella with a generous sprinkle of grana padano cheese. Place in oven for approximately 40 minutes at 400 degrees Fahrenheit and let rest for 20 minutes before serving. Makes 4 servings.
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