Ray's Corner

Triple Layer Lasagne

Cheese filling

• 3 cups spinach - cooked, squeezed and chopped

• ¾ lb Ricotta cheese

• 1 egg, beaten

• 2 tbsp chopped fresh basil and chives

• 1 cup Béchamel sauce 

Combine spinach, ricotta, egg, basil, chives;
Stir in ¾ cup Béchamel sauce
Set aside

Meat sauce

• ½ lb ground beef

• 1 cup each mushrooms and tomato sauce

• 1 onion (chopped)

• 1 clove garlic (minced)

• ½ tsp salt

• pepper to taste

Brown ground beef with mushrooms, onion and garlic.
Add tomato sauce, salt and pepper and simmer 10 minutes
Set aside

Béchamel sauce

• 2 tsp butter

• ¼ tsp salt

• 1 cup milk

• 2 tsp flour

• pepper to taste

Melt butter into small saucepan over low heat
Blend in flour, salt, pepper
Cook while whisking for one minute, gradually whisk in milk, stirring until sauce boils and has thickened

Arrange 1/4 of the cooked and cooled noodles over the bottom of 12X8" greased baking dish
Cover with half the cheese sauce.
Top with second layer of noodles and cover with meat sauce
Add more noodles and cheese sauce, and top with final layer of noodles
Spread with béchamel sauce and sprinkle with parmesan cheese
Bake at 350F for 40-45 min

                                                                                                                             Karen Reiter