- salt
- 1 lb lasagne noodles
- 1 recipe bechamel sauce (1 1/2 c)
- 2 T butter, softened
- 3 c meat sauce bolognese
- 1 1/2 c grated parmesan
- pepper
- Boil salted water. Cook lasagne noodles a few at a time till a little underdone. Drain.
- Make bechamel sauce.
- Grease bottom of 9 x 13″ baking pan.
- Lay in noodles, touching but not overlapping.
- Cut overhangs.
- Cover with 1/4 each bechamel, meat sauce, and parmesan. Sprinkle with pepper.
- Make 3 more layers, ending with parmesan.
- Bake till bubbly = 20-30 minutes.
*For classic Italian-American lasagne, omit the bechamel sauce. Over first 3 layers of noodles, spread 1 c ricotta (thinned with sauce if necessary), meat sauce, 1 c grated mozzarella, and sprinkle of parmesan. No ricotta on the top layer.
*Ideas. Layer any of these, or in combination, between lasagne noodles, using bechamel, tomato sauce, cheese, or nothing:
- meatballs 3 ways
- cooked spinach or other green, cooked, squeezed dry, and chopped
- sauteed artichoke hearts
- grilled or broiled eggplant
- sauteed mushrooms
- caramelized onions
- roasted red peppers
- sauteed zucchini
- roasted, grilled, or broiled tomatoes
- roasted winter squash slices
- strong cheese, like gorgonzola
- slices of Italian sausage
