Meatball Cheesy Béchamel Lasagna

1 The fool says in his heart, "There is no God." They are corrupt, they do abominable deeds; there is none who does good. 

2 The LORD looks down from heaven on the children of man, to see if there are any who understand, who seek after God. 

3 They have all turned aside; together they have become corrupt; there is none who does good, not even one.  - Psalm 14:1-3

Lasagna pasta cooked al dente. 

Fresh is best if possible.

Batch of meatball, I make mine but Publix has ready made (fresh) that are great.

Brown in a splash of olive oil.

Mash, place in plate and set aside.

Red Sauce:

1 can 1lb 12 oz of Nina San Marzano tomatoes( Costco) Mash with hand

1 c Cabernet Sauvignon 

1/2 c water

Olive oil

3 T roasted garlic

1 T sugar

1 t coarse sea salt

1/2 c Trader Joe's Italian Cheese blend

1/8 c Herb blend, fresh cilantro, dried rosemary, oregano, thyme

Add oil in skillet, heat and add garlic, sauté 1 minute.

Add tomatoes and the rest of sauce ingredients.

Cook on low heat 15 minutes.

Take off heat.

2 c frozen spinach 

Microwave and pat dry.

Add a little Béchamel and stir.

Set aside.

Béchamel sauce

4 T butter

1/8 c flour

In a sauce pan, melt butter, add flour and cook 1 minute, stirring. 

Then add the following ingredients:

Salt, to taste

Pepper, to taste

1 t Sugar

1/4 t nutmeg

2 c milk

1/2 c heavy Cream

1/2 c half and half

1/2 c ricotta

1/2 c Trader Joe's Italian blend

Lightly boil until really thick.

Set aside.

Layer scant amount of both sauces in bottom of 13x9 pan.

Add pasta, then 1/3 of red sauce, then 1/3 of Béchamel, 1/3 of the spinach, repeat a total of 3 times.

To bake:

375 preheated degrees

45 minutes, uncovered

Lightly top with shredded mozzarella and Parmesan