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LASAGNA WITH TOMATO SAUCE AND CHEESE RECIPE

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BAKED

• 1/2 lb packaged green or white lasagne
• 2 1/2 cups basic tomato sauce or meat sauce, more to taste
• 2 cups *béchamel sauce
• 3/4 cup Parmesan, pecorino and provolone, grated (or all of one kind if you prefer)
• 1 T unsalted butter

1. Follow directions on package for cooking the lasagne.
2. Preheat oven to 350 deg. F.
3. Prepare the béchamel and keep warm. Blend 1/2 cup cheese into sauce.
4. At the same time put the tomato sauce on to heat.
5. Butter or oil bottom and sides of a rectangular 6x10 inch ovenproof dish.
6. Cover the bottom with one layer of cooked lasagne lightly overlapping the lasagne sheets.
7. Ladle on 3/4 tomato sauce spreading it evenly with a rubber spatula.
8. Add 1/2 cup béchamel sauce and spread evenly.
9. Repeat the process two more times.
10. Finish with the remainder of the béhamel as the topmost layer.Sprinkle the remaining 1/4 cup of cheese on the béchamel and dot with butter.
11. Cover with tin foil and bake for 15 minutes.
12. Uncover and bake a further 15 or more minutes till a light crust has formed on the surface.

Can be prepared ahead of time and refrigerated.
Let stand at room temperature for 1 hour before placing in oven.

*béchamel:

• 2 T unsalted butter
• 3 T flour
• 2 cups milk heated1/8 t nutmeg
• salt and freshly ground white pepper

1. Heat milk the milk in a saucepan or in the microwave and keep hot.
2. Melt the butter in a saucepan over very low heat till just bubbling.
3. Remove from heat making sure butter does not turn brown or burn.
4. Add the 1 tablespoon of flour, stirring constantly with a wooden spoon till smooth then add the rest of the flour and stir till smooth.
5. Return to medium heat and add 1/4 cup of milk at a time. When milk is absorbed by the butter-flour mixture, add a little more increasing quantities as you go along.
6. Add nutmeg, salt and pepper to taste and continue stirring with the sauce at a slow bubble till sauce has the consistency of heavy cream.
7. Remove from heat.