Yummy Lasagna
Wine Recommendation
Sutter Home Cabernet Sauvignon
Ingredients
- 2 lb ground beef
- 1 cup chopped onion
- 4 cloves garlic, minced
- 2 Tbsp tomato paste
- 2 (24-oz) jars marinara sauce
- ½ cup butter
- ½ cup all purpose flour
- 3¼ cups milk
- 1 tsp garlic salt
- 1 tsp pepper
- 4 cups shredded whole milk mozzarella cheese, divided
- 1 cup shredded Parmesan cheese
- 1 large egg, lightly beaten
- 2 (9-oz) boxes oven ready lasagna noodles
Instructions
- Preheat oven to 350°F. Cook beef, onion, and garlic in a large, deep skillet over medium heat until beef is browned and crumbly; drain, and return to pot.
- Add tomato paste; cook, stirring constantly, 2 minutes. Stir in marinara sauce; cook, stirring occasionally, 10 minutes.
- Meanwhile, melt butter in a Dutch oven over medium heat. Add flour; cook, whisking constantly, 2 minutes. Gradually whisk in milk, garlic salt, and pepper; cook, stirring occasionally, until mixture is thickened and bubbly.
- Gradually stir in 2 cups mozzarella until melted. Gradually whisk in beaten egg, whisking constantly, until combined.
- Spoon about 1 cup meat sauce into bottom of a lightly greased 13-x 9-inch baking dish. Layer 3 lasagna noodles over meat mixture. Top with about 1½ cups meat mixture, and about 1 cup cheese sauce; sprinkle with ½ cup mozzarella. Repeat layers, beginning with noodles, and ending with mozzarella. Sprinkle with Parmesan cheese.
- Bake 45 minutes or until lasagna is hot and bubbly. Let stand 10 minutes before serving.
Nutritional Information
| Main | Total | |
| Servings | 10 | |
| Calories |
751
|
751
|
| Fat (g) | 37 | 37 |
| Sat. Fat (g) | 19 | 19 |
| Protein (g) | 42 | 42 |
| Carb (g) | 64 | 64 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 1267 | 1267 |
| T. Sugs (g) | 15 | 15 |
| A. Sugs (g) | 0 | 0 |
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