Sundays are for family + slow food. All week long we are rushing and make our meals as quickly as possible so we love a day based on cooking together, no matter how long it takes! This lasagna recipe is w/ ground beef + spinach + mushrooms + (of course) cheese, pasta and marinara sauce.
There are many options with lasagna, it’s hard to go wrong! Having your elements prepped before assembling is key. Have ready fresh ricotta (we use whole milk) grated parmigiana reggiano, grated fresh mozzarella, egg, pepper, sea salt, dash of nutmeg. Set this mixture aside. In a medium pan add little olive oil + a little butter + add 2 garlic cloves. Heat until garlic is clear but not burned. Add spinach and cooked until wilted. a little salt and pepper. set aside.
cook mushrooms in olive oil with a little salt/pepper until soft but not mushy. set aside.
warm up ooma tesoros in sauce pan. if lasagne needs to be cooked a little do that until just a little soft (par-boiled) you can also use no boil lasagna sheets.
Bechamel: over low-med heat in sauce pan 1/3 of stick of butter and let melt add 2 more cloves of finely chopped garlic, let garlic cook but not burn. when cooked down a little add tablespoon of flour and whisk then add soon a little bit of milk. keep whisking keep adding the milk and a little more flour if needed keep whisking over heat until becomes thicker and simmering. salt and pepper to taste. set aside. Have ground beef browned and ready cooked in Ooma Tesoro’s marinara.
start with thin layer of Ooma Tesoro's marinara sauce on bottom with ground beef. Layer of lasagna noodles then layer of bechamel, then layer of lasagna, then layer of ooma's, layer of mushrooms then layer of cheese mixture, then another layer of lasagna, then layer of bechamel, layer of spinach, layer of oomas, lasagna noodles. Layer as your craving desires. Just do not over fill the glass because it will bubble over. Top with cheese/bechamel and cover with tin foil and put glass pan onto a metal cooking pan and into the over for 45 minutes until bubbling. After 45 minutes take tin foil off and raise heat to 400 for another 10-15 minutes. You can put oven on broil to brown the top.