Yum Yum Yum!!!
17 'Ah, Lord GOD! It is you who have made the heavens and the earth by your great power and by your outstretched arm! Nothing is too hard for you.
18 You show steadfast love to thousands, but you repay the guilt of fathers to their children after them, O great and mighty God, whose name is the LORD of hosts,
19 great in counsel and mighty in deed, whose eyes are open to all the ways of the children of man, rewarding each one according to his ways and according to the fruit of his deeds. - Jeremiah 32:17-19
1 lb. Ground beef
1 lb. Ground pork
1 can of stewed mashed tomatoes ( I used some I canned this summer)
3 T double concentrate tomato paste
Brown meat and set aside, salt and pepper.
Sauté onions and garlic in oil.
Reserve 1/2 of onions to throw on veggies before baking and other half for meat sauce.
Add paste and tomatoes, sauté until juice is just about gone.
* add 1/4 of the Béchamel sauce to meat sauce
Taste to see if more salt is needed.
1/2 t cinnamon
1/4 t ground cloves
1 t thyme
1 t Salt
2 T roasted Garlic
2 T olive oil
3 onions, cut in half and slice thin
1 peeled and thin sliced Eggplant, salt, thyme, pepper and set aside
4 medium Potatoes, microwave 1-1/2 minutes on each side, covered - set aside to cool and thin slice, salt, thyme and pepper
Toss prepared veggies in olive oil and salt, place in separate casserole pans and bake preheated 390 degree oven for 15 minutes.
Take out and set aside.
Add 1/2 of the sautéed onions on top of veggies.
Other half goes into the meat sauce.
1/2 c Butter
1/2 c Flour
Pinch of nutmeg
Pinch of Salt
Pinch of Pepper
2-1/4 c Milk whisk in 1/4 c at a time
3/4 c Parmesan, Pecorino and Asiago mix
2 egg yolks
On medium heat, melt butter in medium sauce pan, whisk in flour.
Sauté until smooth and thick.
Add milk, whisking 1/4 c at a time.
Remove from heat, rest 5 minutes then whisk in egg yolks one at a time.
Now add cheese.
*Reserve 1/4 of the sauce to toss in the meat.
1 c Parmesan
# 1 layer
# 2 layer
# 3 layer
# 4 layer
# 5 layer
Bake 30 minutes at 390 degrees until lightly browned.
Cool 20-30 minutes before cutting.