Lasagna
San Remo Lasagna Box
Italian Sausage
- 1 1/2 tsp Dried fennel
- 1/8 tsp Red chili flakes
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/8 tsp White pepper
- 1/2 tsp Salt
- 500 g Pork Mince
- 2 tbsp Flour
Tomato Sauce
- 2 tbsp Olive oil
- 825 g Premade pasta sauce
- 2 c Chicken broth
- 1/2 tsp Salt
- Pinch nutmeg
Bechamel
- 2 tbsp Butter
- 2 tbsp Flour
- 2 c Milk
- 1/2 tsp Salt
- 1/4 tsp White pepper
- 100 g Mozzarella cheese
- 250 g Instant lasagna noodles
In a large saucepan, mix all the dry ingredients together for the italian sausage. Add pork and cook until browned all over. Stir in the flour. Add the ingredients for the tomato sauce. Cover and cook for 20 minutes.
In a medium sized saucepan, make the bechamel. Melt butter. Whisk in flour, salt and pepper. Whisk in milk. When sauce begins to bubble, Add mozzarella cheese and whisk until melted and evenly combined.
Grease a 13x9 inch baking pan. Add 1 c. of the tomato sauce. Add a single layer of lasagna noodles. Top with more tomato sauce and bechamel. Repeat layers two more times.
Bake at 350 for 45 minutes.
Let sit for 15 minutes before cutting.