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Cooking Time: 20 minutes
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INGREDIENTS
- 4tsp butter
- ¼C flour
- 2 ½C milk
- ¼tsp nutmeg
- 2C provolone cheese shredded
- ½ C parmesan cheese grated
- 1C mozzarella cheese shredded
- 100g Beef bacon
- 3tbsps olive oil
- 1 small onion diced
- 2 cloves garlic minced or grated
- 1 red pepper diced
- 500g ground beef
- 1tsp dried oregano
- 1tsp dried basil
- 1tsp dried parsley
- ½tsp dried thyme
- 1tsp pepper
- ½tsp salt
- 1 can crushed tomatoes
- 4tbsp tomato paste
- 2C water
- 1 C milk
Directions
- 1.For Bechamel sauce: Melt the butter over medium heat. Add the flour, whisk constantly for 1 minute then pour 1 cup milk , simmer for 2 minutes and season with salt and pepper. Set aside.
- 2.Preheat the oven to 400 degrees F.
- 3.In a baking dish, put a spoonful of red sauce on the bottom then, arrange the Perfetto lasagna pasta
- 4.Pour half of the red sauce over the pasta, drizzle about ⅓ of the bechamel sauce on the top.
- 5.Repeat the same layer and pour the remaining béchamel sauce over the pasta, then sprinkle with shredded provolone cheese, mozzarella cheese and parmesan cheese.
- 6.Cover with aluminum foil and bake for 20 minutes. Remove the cover and bake for another 5 minutes.
- 7.Garnish with chopped parsley and served.