Here's my recipe. DH says it's better than his grandmother's was - high praise indeed from a Sicilian. I use a bechamel sauce instead of either ricotta or cottage cheese
8 Layer Lasagna
for meat sauce
1 1/2 lb ground chuck
1 1/2 lb ground italian sausage
2 c onion, diced
2 T garlic, minced
2 T tomato paste
2 t dried basil
2 t dried thyme
2 t dried oregano
1/2 t crushed red pepper flakes
1 can (28 oz) crushed tomatoes
1 can (14.5 oz) diced tomatoes, drained
3/4 c beef broth
2 T balsamic vinegar
salt and pepper to taste
**sometimes I dice pepperoni and add it to the sauce as well
for bechamel sauce
1/4 c butter
1 c onion, diced
1/8 t cayenne pepper
pinch nutmeg
1/3 c flour
3 c whole milk
10 oz Boursin cheese (or Alouette)
8 oz frozen spinach or chard
1 egg
other ingredients
1 lb lasagna noodles - I use Barilla sheets and do NOT boil them
1 lb mozzarella cheese, grated or sliced
6 oz Parmesan cheese, grated
INSTRUCTIONS
Preheat oven to 400.
Brown meats in large saute pan over medium high heat. Drain. Add onions, garlic, tomato paste and seasonings. Saute until onion softens, about 8 minutes
Stir in both cans of tomatoes, broth, vinegar, salt and pepper. Simmer over medium heat until most of liquid has evaporated, about 10 minutes and then set aside.
Saute onion for bechamel in melted butter in a saucepan over medium heat. Add cayenne and nutmeg and cook until onion softens, about 5 minutes. Stir in flour and cook 2 minutes. Gradually add milk, stirring until smooth. Simmer until thickened, about 5 minutes. Add Boursin in small pieces and whisk until smooth. Set aside 1 cup. Cool remaining suace for 10 minutes and then whisk in spinach and egg.
Assemble lasagna by layering noodles, meat sauce, white sauce and cheeses. Pour reserved cup of bechamel on top of final layer.
Bake uncovered for 40-45 minutes or until bubbly and golden. Allow to rest 20 minutes before serving.
Hers called for sliced mozzerella - and we used Jimmy Dean's sausage... Lots of sauce
