Beef lasagne ala pasta and co (part 2)
Beef Pasta Italian
Last updated 6/12/2012 1:08:00 AM. Recipe ID 34280. Report a problem with this recipe.
Title: Beef lasagne ala pasta and co (part 2)
Categories: Cookbook, Italian, Pasta
Yield: 10 Servings
See part 1
TO ASSEMBLE AND BAKE: Preheat oven to 400 F. Spread 2 tablespoons of
the tomato juices left in the can of tomatoes on the bottom of a
shallow baking dish (9 by 13 inches). Lay in one layer of the
uncooked lasagne noodles. Spoon on 3 cups of the meat sauce. Spread 1
cup of bechamel across the sauce in two diagonals (no need to spread
evenly at this point). Top with 2 cups of cheese mixture. Lay on
another layer of lasagne noodles and repeat, using the same amounts
of sauce (be sure to get every dab of the meat sauce ~ there is no
extra to spare), bechamel, and cheese. Top with last layer of
noodles, and with fingertips, press lightly to distribute bechamel
smoothly in the layers. Using a long metal spatula, "frost" top layer
of noodles with remaining bechamel. Be sure to completely cover
noodles so that they do not dry out in baking. Sprinkle evenly with
reserved bread crumb mixture.
Bake lasagne at 400 degrees F for about 60 minutes or until sauce
bubbles around the edge and top is nicely browned. If top browns too
quickly, cover with aluminum during last 10 minutes of cooking. If
baking the lasagne straight from the freezer,add about 20 minutes to
cooking time. Once out of the oven, let lasagne set up for about 20
minutes before serving. (This is critical for ease of serving.)
SERVES 8 TO 10.
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