Mike's Lasagne

So I had a friend who served a mission in Italy. Mike was brilliant enough to ask for recipes from the people who would feed him while he was there, because most guys don't think to ask for those things. But Mike did. Mike, I love you for doing so because this is the BEST Lasagne! Now, I can make a mean lasagne! But mine is very flavorful and tastily spiced with a lot in it. Mike's version- the true Italian version has an excellently pure, simple, and even a little bit of a sweet flavor. The Bechemel sauce adds a smooth drink of Heaven. The texture is thicker and wonderful, and holds together nicely. Every part of this is just delectable! It freezes well too.

Red Sauce

2 Swirls of Olive Oil (yep, that's how they roll!)

1/2 Onion, diced

1 Carrot, mini diced

1 Celery stalk, mini diced

1 Clove of Garlic (give or take) crushed

Saute till onions are translucent then add and cook through

1/2 to 1lb. Hamburger

Add

4-8oz cans of tomato sauce

about 1Tbl. Basil

1/4 C Sugar (brown or white)

Pepper to taste

Veggie Boullion Cube 

Bring to boil then lower to simmer for at least 30 min.

Bechemella Sauce

1//2 C Butter

1/4 C Flour

1 C Milk

Salt and Pepper to taste.

Melt Butter over medium high. When butter gets a little frothy whisk or stir in flour. Make sure there are no lumps. Cook and stir until flour gets a slight golden color, then whisk the milk in. Cook and stir until it thickens. Turn heat down if needed so as not to burn.

Layer-

He used the No cook Lasagne noodles, so do it.

Put a thin layer of red sauce on the bottom so the noodles don't stick.

Noodles

Red Sauce

Bechemella

Cheese- (about 4 cups mozzarella.) Light in the middle, heavy on the top.

Repeat until done.

Raise oven rack. Cover with foil and bake for 40 min at 375 then uncover and cook for 10 more min. and Viola! Lusciousness!