Stir in the crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Simmer for 15 minutes, stirring occasionally.
3 In a saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in the warm milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add nutmeg.
4 Preheat oven to 375°F (190°C). Spread a layer of meat sauce in the bottom of a 9x13-inch baking dish. Arrange a third of the noodles over the sauce. Spread a third of the bechamel sauce over the noodles. Sprinkle with a third of the mozzarella and parmesan cheeses. Repeat layers twice.
5 Cover with foil and bake for 45 minutes. Uncover and bake an additional 10 minutes or until bubbly and golden. Let stand for 15 minutes before cutting.
Resting allows the lasagna to set and makes it easier to slice.
Servings 1
- Amount Per Serving
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 40g14%
- Dietary Fiber 3g12%
- Sugars 8g
- Protein 25g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
lasagna, Italian, pasta, comfort food