Thursday, March 6, 2008


Serves 6

2-3 cups grated aged Cheddar cheese
1 + cup grated Parmesan cheese
6 no-precook lasagne noodles
chopped parsley to garnish

Meat Sauce

White Sauce:
4 Tablespoons butter
1/3 cup all-purpose flour
2 1/2 cups milk
1 Tablespoon dijon mustard
1/2 teaspoon grated nutmeg
salt & pepper

1. Make meat sauce.

2. While meat sauce is simmering (1 hour), make the white sauce: melt the butter in a saucepan, add the flour, and cook, stirring, for 1 minute. Remove from the heat and gradually blend in the milk. Bring to a boil, stirring constantly until the mixture thickens. Simmer for 2-3 minutes. Stir in the mustard, nutmeg and salt and pepper to taste.

3. Spoon one-third of the meat sauce into a large shallow ovenproof dish; cover with one-third of the white sauce and 1/3 of the Cheddar and Parmesan cheeses. Arrange half of the lasagne noodles in a single layer. Repeat the layers, finishing with the Cheddar and Parmesan cheeses.

4. Bake in a 375 degree F oven for 45 to 60 minutes, until the pasta is tender and the topping is a golden brown color. Serve the lasagne immediately, garnished with the parsley.

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