Title: Beef lasagne ala pasta and co (part 1)
 Categories: Cookbook, Italian, Pasta
      Yield: 10 Servings
 
MMMMM---------------------------SAUCE--------------------------------
  1 1/4 lb Ground beef; lean
    1/4 c  Olive oil; pure
  1 1/3 c  Onions; coarsley chopped
      1 tb Oregano; heaping
  1 1/2 ts Garlic; finely minced
  1 1/2 ts Basil
      1 ts Salt
    1/4 ts Black pepper
    1/4 ts Red pepper flakes
      1 c  Dry white wine; (plus 3
           Tablespoons)
  3 1/4 c  Tomatoes; crushed in puree,
           Preferred brand:
           -Patadiso***(keep extra
           Juice, see note)
      5 oz Frozen spinach; thawed,
           -squeeze dry of all liquid

MMMMM---------------------------CHEESE--------------------------------
      3 c  Mozzarella cheese; grated
    1/2 c  Feta cheese; crumbled

MMMMM--------------------------BECHAMEL-------------------------------
  1 1/2 c  Milk
      1 c  Cream
      1    Big pinch white pepper
      1    Big pinch thyme
      1    Big pinch nutmeg
      1    Big pinch basil
      3 tb Butter
    1/3 c  Flour, plus
      1 tb Flour
    1/3 c  Parmesan cheese; grated,
           -plus
      1 tb P. cheese
      3 tb Romano cheese; grated
           Uncooked fresh lasagne
           -noodles, enough for three
           -layers in a 9-inch by
           -13-inch pan
    1/4 c  Unseasoned bread crumbs
      2 tb Parmesan cheese; freshly
           -grated
      1 ts Parsley; very finely chopped
 
  ***(There will be a couple of ounces left in the 28-ounce can. Save
  it. You will use it in assembling the lasagne.)
  
  This is the lasagne we have made and sold for a decade. Several
  things set this version apart from the dozens of other lasagne
  recipes. Its sauce is strongly seasoned with oregano. It calls for a
  thick filling of bechamel instead of ricotta cheese. It uses feta
  cheese to step up the flavor of the dish. And it takes advantage of
  fresh lasagne noodles, which can go into the dish with no precooking.
  Our sales of this product are the best proof that the formula works.
  PREPARE-AHEAD/SERVING NOTES: Make a day ahead and bake when needed,
  or do as we do and freeze. Take the lasagne straight from the freezer
  to the oven and adjust the cooking time accordingly. Caution: Be sure
  to let the lasagne sit 20 minutes before serving. ESSENTIAL GEAR:
  Shallow baking pan (9 by 13 inches)
  
  To make sauce, cook ground beef in a saute pan over medium heat until
  pink is gone and meat is crumbly. Remove from heat and pour meat
  through a colander to drain off all fat. Reserve meat. (Be certain it
  is well-crumbled. If it is not, break it up using a potato masher or
  large wooden spoon.) In the same saucepan, heat olive oil and add
  onions, oregano, garlic, basil, salt, black pepper, and red pepper
  flakes. Cook over medium heat until onions are translucent. Add wine,
  bring to a boil, and cook until alcohol has evaporated--- about 10
  minutes. Stir in tomatoes. Add spinach and reserved meat. Continue
  simmering for a few minutes. Remove from heat and reserve. Mix
  together mozzarella and feta cheeses and set aside.
  
  To make bechamel, heat milk, cream, white pepper, thyme, nutmeg, and
  basil in a small saucepan until it nears a boil. Turn off heat. Melt
  butter in a medium-size saute pan. When foam from butter recedes,
  remove from heat, add flour, and mix well. Return to medium-low heat
  and, stirring frequently, simmer for 2 to 3 minutes to cook, but not
  brown, the flour. Gradually stir in hot milk and cream mixture. Raise
  heat to medium-high and continue stinnng until mixture is smooth and
  thick--about 5 minutes. Add Parmesan and Romano cheeses and whisk
  until smooth. This should be the texture of wallpaper paste, not of
  the white sauce more often associated with bechamel.
  
  To make topping, mix together bread crumbs, Parmesan, and parsley.
  Reserve.
  
  (continued in part 2)