A VERY SPECIALO LASAGNE

Cooking Instructions

Cook lasagne noodles in boiling, salted water until "al dente", still firm to the bite. Drain and keep themn in cold water until ready to . Saute ground beef, onion, and garlic in olive oil until meat is no longer pink. Add remaining ingredients and cook at a fast simmer until sauce is quite thick(about 30-40minutes). Skim fat. Preheat oven to 400

BECHAMEL 1/2 CUP BUTTER 4TBL FLOUR 1CUP MILK 1CUP CHICKEN BROTH 1/8 TSP SALT Melt butter, add flour and cook, stirring with a whish, for one minute. Slowly add milk and chicken broth and bring to a boil, still using whisk. Taste and add salt.

RICOTTA FILLING 1egg 3/4lb ricotta cheese 1/2 cup grated Parmesan cheese 1/8 tsp nutmeg 1/2salt Beat egg in a bowl. Add remaining ingredients and stir well with a fork.

CHEESES 11/2 cups grated Parmesan cheese 6ounces mozzarella cheese, sliced 6ounces teleme cheese(fontina) Butter In the following order, layer in a lightly-greased 13 x 9-inch baking dish: a layer of the noodles, then 1/2meat sauce, spread lightly Bechamel, parmesan, mozzarella, teleme and ricotta, another layer of noodles, meat sauce, Bechamel, parmesan remaining mozzarella, teleme, ricotta, bechamel parmesan. At this point I add another layer of noodles and just cover with tomato sauce, cover and refrigerate

From room temp bake at 400, uncovered, for 30-45min until bubbly. This dish freezes very well