Lasagna
2 lbs bulk Italian sausage (I use ½ hot and ½ mild)
1 onion, chopped
2 cloves garlic, minced
1 carrot, chopped
2 stalks celery, chopped
1 8oz package fresh mushrooms, sliced
1 28 oz can diced tomatoes
1 15 oz can tomato sauce
1 bouillon cube
1 T. oregano
salt and pepper to taste
6 slices Swiss cheese
2 cups mozzarella cheese
parmesan cheese
1 lb lasagna noodles ( I use the no-boil noodles)
Making the red sauce:
In a large sauce pan brown the sausage. Drain. Add onion, garlic, carrot, celery, and mushrooms and sauté in the sausage. Add the diced tomatoes, tomato sauce, bouillon, oregano, and salt and pepper. Cover and simmer for about an hour.
When the red sauce is almost finished start making white sauce:
White Sauce:
4 tbsp. butter
4 tbsp. flour
3 cups milk
¼ tbsp. salt
dash pepper
In a small sauce pan melt butter. Stir in flour, salt and pepper. Stir in milk. Cook and stir over medium heat until thickened and bubbly. Cook 1 minute more.
Time to layer:
Spread about ½ cup of the sauce on the bottom of a 13X9 baking dish.
Layer the noodles, meat sauce, white sauce and cheeses. Repeat layers ending with meat sauce.
Cover with foil and bake in a pre heated 375 oven for about 30-35 minutes.
