Palestini Lasagna

This is a rich filling meal

Red Sauce Ingredients:

8 ozs of ground beef

3 28 oz cans of crushed tomatoes

1 tbsp each of dried parsley, dried oregano and dried parsley

2 tsp of salt

1 tsp pepper

Red Sauce Directions:

Mix all of the ingredients together, ensuring the ground beef breaks down completely

Cook on med-low for 2 hours

Pasta Ingredients: 

5 1/2 cups of

Flour

7 Eggs

3/4 cup of water

1 Tsp of Salt

4-6 Tbsp Olive Oil

Directions:

Place all in an electric mixer using hook attachment

Mix until combined and nothing is stuck to the bottom, add a tiny amount of olive oil if still sticking

Let dough rest for 20 mins covered (on flour surface)

Cut into balls, about 2 1/5 inches wide

Let sit and cover for 10 mins to an hour, until it’s no longer sticky

Roll through pasta machine on 1, 2, 3, 4 and 5th setting

Bashamel Sauce Ingredients: (make 2 of these for 2 lasagna) 

1/2 Tsp nutmeg 

1/4 Cup of Parmigiano

4 Tbsp butter

4 Tbsp flour

1/4 Tsp Salt

½ tsp ground pepper

1 cup Milk 

1 cup Heavy Cream 

Bashamel Directions: 

In a heavy saucepan melt butter and stir in flour until combined

Add in milk and stir until smooth

Add in cheese, Salt, pepper and stir until thick and bubbly 

Add in the cream. As soon as it has thicken, turn the rimmer to low until ready to assemble

Lasagna Directions:

Layer tomato sauce

Followed by the Pasta

Add more tomato sauce 

Followed by the Bechamel 

Then Parmesan and whole milk mozzarella (about 2 cups each)

Keep doing this untill the top and layer with lots of mozzarella cheese 

Freeze + Cook instructions:

Top with Wax paper, then foil

Freeze

Remove from freezer to fridge 1 day before eating (in the morning)

Take it out of the fridge in the morning of cooking until thawed and place black in the fridge 

Remove wax paper

Set Oven to 350

Cover with pam sprayed foil 

Cook for 45 minutes 

Remove foil

Continue cooking for 5 minutes

Let rest for 5 to 10 minutes