Sunday, January 13, 2019

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 




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