Lasagna with Mushroom Bechamel and Meat Sauce
Recipe courtesy of
BostonSidewalks.com
Ingredients
For the Meat Sauce
2 T extra virgin olive oil -
1 lbs ground beef -
1 t salt -
1 t ground black pepper -
2 c spaghetti sauce -
For the Ricotta Cheese Mixture
32 oz ricotta cheese -
1 c Parmigiano Reggiano - grated
2 eggs - lightly beaten
1 c Italian parsley - chopped
1 t salt -
2 T heavy cream - as needed
For the Mushrooms
2 T Butter -
10 oz mushrooms - sliced, can be white button, crimini or any mushroom of your choice
1 t kosher salt -
1 t ground black pepper -
For the Bechamel Sauce
3 T Butter -
2 T flour -
1 c half & half -
Other Ingredients
1 lb lasagna noodles - preferably Dececco, or whatever you like
2 T kosher salt -
2 c spaghetti sauce -
1 c Parmigianl Reggiano - grated
3 lb mozzarella cheese - grated, about 3 cups
8 oz fresh mozzarella cheese - sliced, or you can substitute 1 c grated mozzarella