Hand Rolled Lasagna with Garlic and Herbed Béchamel

Since cooking became a serious hobby for me over the last 3 years, I realized recently that I had never made a lasagna. Rather than find a recipe online, I decided to create one from scratch using some of my favorite ingredients - ground beef, ricotta, asiago, mozzarella, provolone, oregano, parsley, garlic and of course homemade noodles. I'm also not a huge fan of red sauces so I made a béchamel sauce and added garlic, herbs and cheese to give it just the right consistency and added a topping with several of the same ingredients. I was so hungry while I made this as the aroma filled the kitchen. I think it turned out great and is definitely what I will make again the next time I have a craving for lasagna. Total prep and cooking time was about 2 hours so it's best to do some of the prep ahead. The recipe below yields about 10 servings. Enjoy!

HELPFUL HINTS
1. For whatever reason, I always seem to forget that if you leave milk boiling unattended, especially while you're typing on your blog, it will boil over the pot and cause a huge mess. I wouldn't recommend this as you can see from one of the pictures below.
2. Many of the components can be made ahead of time such as the noodles, the béchamel sauce and the topping. I wouldn't suggest, however, making the whole thing in advance.
3. When layering the lasagna noodles, don't overlap. Instead, you may have to cut some pieces to make them fit. You may have a few pieces left over when you're all done.
4. This lasagna tastes amazing the next day (or later the same night in my case).

INGREDIENTS
Lasagna Noodles
1 cup flour
2 eggs
1 tsp olive oil
Dash of salt

Meat and Ricotta
1.5 lbs ground beef
15 oz Ricotta
Salt and Pepper to taste

Herbed Béchamel
1/2 stick butter
1 Tbs garlic
4 Tbs flour
8 cups milk, warmed
2 cups grated mozzarella, provolone and asiago, mixed
1 Tbs Parsley
1 Tbs Oregano
Salt and Pepper to taste

Topping
2 Tbs minced garlic
2 Tbs Oregano
2 Tbs Parsley

DIRECTIONS
Lasagna Noodles
1. Add flour to small bowl and create a hole in the middle of the flour
2. Add eggs inside the hole
3. Add olive oil and salt



4. Using a fork, gently combine together
5. Remove from the bowl and knead until ball shape is formed



6. Cover in plastic wrap and let rest for 15 minutes
7. Roll pasta out into lasagna sized sheets, either by hand or using a pasta roller





8. Place a sheet in a pot of boiling water for 1 minute



9. Remove and pat dry on paper towel
10. Repeat with remaining sheets



Meat and Ricotta
1. Cook ground beef in skillet or sauce pan, then drain
2. Add 15 oz ricotta and mix together



3. Add salt and pepper, then set aside

Herbed Béchamel
1. Melt butter in a sauce pan over medium heat
2. Add garlic and let simmer for 2-3 minutes



3. Add flour and whisk together for 3 minutes



4. Add milk, herbs, salt and pepper



5. Whisk together until boiling
6. Add cheese mix, then lower heat, stirring occasionally until ready to use





Topping
1. Mix together garlic, Oregano and Parsley in a small bowl, then set aside





Assembly
1. Preheat oven to 425 F.
2. Grease bottom of 9x12 inch baking dish
3. Pour in 3/4 cup béchamel sauce



4. Add one layer of noodles



5. Add Meat and Ricotta Mixture



6. Add 1/2 cup cheese mix



7. Repeat three more times
8. For the final layer add 3/4 cup béchamel sauce and any extra cheese
8. Cover with aluminum and place on a baking rack in the middle of the oven for 25 minutes
9. Remove aluminum, increase heat to 500 and cook for 6-8 more minutes until top cheese layer bubbles



10. Sprinkle with Garlic, Parsley and Oregano topping



11. Let sit for 10 minutes then serve