Naples It's To Die For Lasagna

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This lasagna was a main dish at my sister's restaurant. Everyone who eats its raves about it. The sauce freezes well.

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Steps

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Bechemel sauce: in pot melt butter and add enough flour to create a consistency thicker than pancake batter.

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Bring another pot with milk almost to a boil.

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Once milk has heated through , add milk all at one time to the flour mixture , beating with wire whisk the whole time.

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Bring back to boil then remove from heat and add salt and nutmeg.

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Set aside.

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Meat sauce: brown meat half way then add onions , garlic , carrots , celery and sweat vegetables.

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Add all other ingredients and cook a minimum of 2 hours at a low boil.

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Assembly: use barilla lasagna sheets !.

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Boil some water and slide them in for 5 minutes then drain and rinse well with cold water , they need to be soft and flexible.

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Ladle some meat sauce on the bottom of the pan.

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Then lay a layer of pasta sheets on top of that.

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Then spread bechemel sauce over pasta , layer of pasta , spread both cheeses on that layer , layer of pasta , spread more bechemel , layer pasta then cheeses until all is used.

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Bake in 350 oven until br.

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Ingredients

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milk, real butter, flour, salt, nutmeg, ground beef, onions, celery, carrots, garlic cloves, worcestershire sauce, merlot, thyme, basil, pepper, oregano, roma tomatoes, crushed tomatoes, tomato sauce, lasagna sheet, part-skim mozzarella cheese, parmesan cheese