Ingredients
- 3 cup whole milk
- 1/4 teaspoon freshly grated nutmeg
- 6 tablespoon unsalted butter
- 3 tablespoon all purpose flour
- 3 cup whole milk
- 1/4 teaspoon freshly grated nutmeg
- 6 tablespoon unsalted butter
- 3 tablespoon all purpose flour
- 2 tablespoon unsalted butter to grease lasagna pan
- 1 pound dried lasagna sheets
- 2 cup diced mozzarella cheese
- 5 1/2 cup grated parmesan cheese
- 1 cup ricotta
- 2 cup large eggs
Preparation
Baking Directions:
1.To make béchamel sauce: Combinethe milk and nutmeg in a small saucepan and bring to a boil over medium heat.
Whisk in flour and 2 tablespoons butter until the sauce is smooth.
Reduce heat and simmer uncovered for about 8 minutes until sauce is thick.
Season with salt and pepper, cover and set aside.
1.To make lasagna: In a large bowl, combine mozzarella, 1 cup Parmesan cheese, ricotta and eggs; mix well.
2.Bring to a boil a large pot of lightly salted water; cook lasagna sheets for 8 minutes till al dente.
3.Add 1 teaspoon of olive oil to the boiling water to prevent lasagna sheets from sticking.
Drain and separate the sheets to cool.
4.In an 8x12-inch baking pan that is at least 2 inches high, grease pan with butter.
5.Line pan with a layer of lasagna, spread half the cheese mixture over the pasta, top with leftover beef stew that is at room temperature.
6.Lay a second layer of pasta and use the remaining cheese mixture with the beef stew.
7.Lay a third layer of pasta sheets and top with béchamel sauce and sprinkle with ½ cup Parmesan cheese.
8.Bake uncovered in 350° oven for 35 minutes until top is golden brown.
Let lasagna stand for 10 to 15 minutes before serving.
