• This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies. Learn more.


New member
Dec 11, 2017
Lasagna with Béchamel sauce

Put just enough olive oil in a medium size Le Creuset to cover the bottom. Heat on medium until the oil is clear.
Add the 2 lb of sausage. Stir and break up until no pink is visible.
Now add the spice mixture (2 tbl sweet basil, 1 tbl oregano, 1 tsp lemon peel) and mix; heat for 2 minutes.
Add the 34 oz of tomato sauce you made earlier; mix well and heat until steaming.
Add 28 oz of crushed tomato; heat until bubbling. Turn to low and cover for 90 minutes; uncover and stir; keep the lid off for 30 minutes. Mix in 3/4 cup shredded Parmigiano Reggiano.

Now your sauce is ready to mix with the Béchamel sauce. (Two cups milk, 4 tbl butter and flour)
Add to the bottom of a pan; cover with your homemade noodles. Layer with more sauce, repeat and repeat until you have no more sauce. Cover with shredded Parmigiano Reggiano.

Freeze or cook your lasagna on 425 until done.