Eight Layer Red and White Lasagna

Hello Friends! It's been a while. My summer has been absolutely jam packed with all kinds of fun things, but now that fall has arrived, it seems to be slowing just a bit. I'm not complaining, not even a little bit. It's my favorite season to eat in, sleep in, breath in and to cook in. The colors are majestic, the weather is sublime, blankets are my favorite... On that note, I thought I'd share a recipe that I made recently (as you can see above, I was feeding a few people). I've made it dozens of times and every time I do, at least one person declares it to be the best lasagna they've ever had. And, who am I to keep such Italian bliss from making it's way to your table any time you choose? Here you go! Two tips...this recipe makes a really full one pan lasagna, or it can make a reasonable 9x13 and an extra 9x9 pan. I usually do the reasonable version and then keep that little pan for an easy week night meal. Just throwing that out there #youllthankmelater. and tip #2: fresh mozzarella is super hard to cut. Throw it in the freezer for about 15 minutes before you cut it. It'll firm up just enough to make it manageable.

As with any Lasagna, you will want to get all your components ready before you start assembling. Here is the recipe broken down by component:

Meat Sauce

Brown: 1 1/2 lb. ground chuck 1 1/2 lb. ground mild Italian sausage Add: I Medium Yellow onion, diced 3 Tbs. garlic, minced 2 T. tomato paste 2 tsp. each thyme, and oregano

2 1/4 Cup Fresh basil 1/2 t. red pepper flakes 1 bay leaf Stir in; Simmer: 1 can (28 oz.) crushed tomatoes in puree 1 can (14.5 oz.) diced tomatoes, drained 3/4 cup beef broth or water 2 T. balsamic vinegar Salt and pepper to taste Béchamel (White Sauce Saute in 1/4 Cup Unsalted Butter: 1 cup yellow onion, diced 1/8 t. cayenne Stir in and sautee for about a minute: 1/3 cup all-purpose flour Gradually Add: 3 cups whole milk 10 oz. Boursin cheese (Garlic and herbs is my flavor f choice) Salt to taste Whisk in: 10 oz. frozen chopped spinach 1 egg, beaten To Assemble — Prepare: 1 lb. oven-ready lasagna sheets, parboiled (only about 1 1/2 minutes for each noodle) 1 lb. fresh mozzarella, thinly sliced 8 oz. Parmesan cheese, grated Preheat oven to 400° with rack in the center. Brown the meats in a large saute pan over medium-high heat. When your meat is sufficiently browned, spoon off as much of the fat as possible. Add onions, garlic, tomato paste, and seasonings. Saute until onion softens, about 8 minutes. Stir in both types of tomatoes, broth, vinegar, salt, and pepper. Simmer over medium heat until most of the liquid is evaporated, about 10 minutes; set aside. Saute onion for the béchamel in melted butter in a saucepan over medium heat. Add onion, cayenne, and nutmeg; cook until onion softens, about 5 minutes. Stir often to prevent scorching. Stir in flour to coat; cook 2 minutes. Gradually add milk, stirring until smooth. Simmer until thickened, about 5 minutes. Add Boursin in small pieces and whisk until smooth; season with salt. Set aside 1 cup béchamel for the top of the lasagna. Cool remaining sauce for 10 minutes. Whisk in frozen spinach and egg. Prepare lasagna sheets; have both cheeses ready. Assemble lasagna, layering béchamel, pasta, béchamel, meat sauce, and then the cheese. Repeat until all pasta is used. Bake uncovered for 40 - 45 minutes, or until bubbly and top is golden. Allow lasagna to rest 20 - 30 minutes before cutting and serving.