Lasagna

Made a Lasagna ‘without ricotta’ (a first for me)
Saw a recipe on the back of a box of fresh
lasagna noodles…lasagna with a bolognese sauce
and a Béchamel sauce. I included the original recipe
on the box in the pics. This recipe is enough for 8 people.
I'm going to freeze two meals…

For my sauce:
I use a 28 oz can of plum tomatoes wizzed through the
Mini chopper, 1/2 jar prepared sauce…8 oz of ground sausage,
3 cloves garlic, a dash of half and half, 2 tbl. Chopped parsley,
1 teaspoon Italian seasoning, 1/4 cup red wine, pinch pepper flakes,
salt/pepper, and at the end fresh torn basil. Simmered everything
for 45 minutes.

For the Béchamel sauce:
1/4 cup unsalted butter
1/4 cup flour
2 1/2 cups whole milk
Pinch salt, pinch cayenne pepper, pinch nutmeg
Melt butter, remove from flame and put in flour and mix
and simmer for one minute then add
in the milk, simmer stirring constantly for several minutes,
Until it looks like heavy cream

Assembly Directions:
Buttered casserole dish. Put a layer of béchamel sauce down first,
Then a layer of noodles…then more tomato sauce, more béchamel sauce,
grated parmigiana, grated mozzarella, more chopped parsley…
then repeat for 4 layers.
The top layers should have béchamel sauce then tomato sauce and
Parmesan cheese..

Baked in oven covered in foil @ 375 for 40 minutes…Remove foil, cover with
more mozzarella and bake 5 minutes more. The pan was 11” x 13”

Note: I clipped the noodles on the four edges so that they would hug the
Sides of the pan. The pan is

I also made a Salad with avocado dressing:
1 mashed avocado
2 tbl mayo
1 1/2 tsp fresh grated ginger
Couple squirts of fresh lemon
1 TBL extra virgin olive oil
pinch salt.
Mix and cover tightly with plastic wrap pressing down the plastic
wrap on top of the avocado so no air gets in. Chill and put on your
favorite salad…I used spinach, tomato, sliced red onion, croutons,
green olives and hard sliced eggs.