Peter's Genuine Lasagna

Peter's Pasta and Lasagna Sauce
Recipe via ourbestbites.com http://www.ourbestbites.com/2009/02/part-ii-peters-lasagna.html

1/2 lb. ground beef or Italian sausage
2 15-oz. cans Italian-style diced tomatoes
1 15-oz. can tomato sauce
3-4 (which is 5-6 in Kate Language) cloves of garlic, minced or pressed
1 onion, chopped
1 zucchini, chopped or grated
2 carrots, peeled and chopped into small pieces
2 stalks celery, chopped
2 tsp. sugar
About 1/4 tsp. baking soda (this neutralizes the acid)
Salt and pepper to taste

In a large saucepan or skillet with a lid, brown ground beef (or sausage), onions, and garlic until meat is cooked and onions are tender.
Add the remaining ingredients to the cooked meat, stir, and bring to a simmer.
Cover, turn heat to low, and simmer for an hour, stirring occasionally. After an hour, remove from heat


Lasagna
1 recipe pasta and lasagna sauce
12 no-boil lasagna noodles
8 oz. shredded mozzarella, divided
4 oz. shredded fresh Parmesan
1 egg, lightly beaten
1 16oz tub container ricotta cheese

Béchamel Sauce
1/4 c. (1/2 stick) real butter, NO SUBSTITUTES
1/4. c. white flour
2 1/2 c. milk

Preheat oven to 350.
To prepare Béchamel sauce, melt butter over medium-low heat in a medium saucepan. When melted, whisk in flour until combined. Slowly add milk, whisking constantly. Heat until bubbly and thickened to a medium consistency that that looks like this on a spoon:

Traditionally, when you make a lasagna with Béchamel sauce, you have a layer of red sauce and then a layer of Béchamel on top. But for me, I could never get the proportions of red sauce to white sauce right. So one day, I just mixed the two. Maybe I'm a blasphemer, but I do it all for the sake of lasagna-eaters everywhere who want to eat it more than once every five years. So if you feel like taking a walk on the wild side, mix the Béchamel in with the red sauce.

After you've made (and mixed) the Béchamel, combine 6 oz. mozzarella (about 1 3/4 c.), ricotta, Parmesan, and the beaten egg.

Using a ladle that measures 1/2 c. (or a 1/2 c. measuring cup), spread 1 c. of sauce onto the bottom of a 9x13 pan. Add 3 noodles. Spread a layer of the cheese mixture. Spread 1 1/2 c. sauce and repeat so you have 4 layers of noodles. You should end with a layer of sauce on top. Sprinkle with remaining mozzarella (and some extra Parmesan if you have some left over).

Cover tightly with foil and bake about 50 minutes.

Remove from oven and remove foil. It will probably look a little runny. Don't be scared--you still need to let it stand about 15-20 minutes. During that time, it will thicken up nicely and it won't even be that oozy when you cut it.

This serves 12. And wanna know what's awesome? If you use super lean ground beef, it has around 250 calories and 5 Weight Watcher points! Seriously, the TASTIEST, most filling 5 points you'll ever have in your life