1 (2 1/2 pound)
can Italian plum tomatoes, crushed
12 ounces tomato paste
1 tablespoon finely-grated
2 teaspoons granulated sugar
2 teaspoons dried oregano
1/4 teaspoon red pepper flakes
4 tablespoons unsalted butter
1/4 cup all-purpose
2 cups milk, scalded
1/8 teaspoon nutmeg
Salt and pepper, to taste
3 1/2 cup ricotta cheese
1 tablespoon dried oregano
3/4 teaspoon ground nutmeg
and pepper, to taste
8 lasagna noodles, cooked
2 cups (1/2 pound) grated mozzarella
Sauce: Cook onions, peppers and garlic in olive oil in a large pot over medium-low
heat for about 10 to 15 minutes or until wilted and golden, stirring. Add meat in
small clumps and brown well over medium heat, breaking it up with a fork. Stir in
remaining sauce ingredients; bring to a boil. Reduce heat to medium-low and simmer
uncovered, stirring occasionally, for 3 hours.
Bechamel Sauce: Melt butter in a heavy saucepan; whisk in flour. Cook over low
heat, whisking, until fully blended, about 2 to 3 minutes. Add milk in a slow stream,
whisking constantly until smooth. Cook, whisking constantly until thickened, 4 to
5 minutes. Add nutmeg, salt and pepper.
Ricotta Mixture: Heat oven to 350 degrees F.
In mixing bowl, combine ricotta, parsley, oregano, nutmeg, salt and pepper; stir
well. Place 2 cups of the Sauce in a 13 x 9-inch baking dish. Arrange 4 lasagna
noodles on top of sauce. Over the noodles, spread half of the ricotta mixture, 2
cups Sauce and 1 cup Bechamel Sauce, then sprinkle with 1 cup mozzarella. Repeat
with remaining noodles and ricotta, 2 cups Sauce, remaining Bechamel sauce and mozzarella.
There will be some Sauce left over.
Cover dish loosely with aluminum foil, place on a baking sheet and bake for 30
Remove foil and bake 15 minutes more or until cheese is melted and bubbly.
dish from oven and allow to rest 10 to 15 minutes before serving.