It also features "no-boil" lasagna noodles. These are a huge time-saver over ordinary lasagna noodles that you have to boil and drain. With the no-boil variety, you just assemble the lasagna with the uncooked noodles, seal it tight with foil and bake. As the sauce simmers, the noodles cook all on their own.
You'll need about a pint of bechamel to make this lasagna, so here's a recipe for a basic bechamel sauce.
Preheat oven to 400°F.Prepare the bechamel sauce.
Making the red sauce: Brown the ground beef and pork in a large skillet or heavy-bottomed saucepan. Drain excess fat (reserving 2 Tbsp for the next step), remove meat from pan and set aside.
Saute onion and garlic in reserved fat for 10 minutes or until the onion is translucent.
Add the mushrooms and cook until soft, another 5 minutes or so.
Return meat to the pan and add the sauce and dried herbs. Bring to a simmer and cook for another 5 minutes, stirring occasionally, just until everything is heated through. Remove sauce from heat and season to taste with Kosher salt and black pepper.
Assembling the lasagna: Ladle enough red sauce to cover the bottom of a 3-qt ovenproof baking dish.
Arrange a layer of noodles atop the sauce, then another layer of sauce. Drizzle roughly one-third of the bechamel evenly atop the red sauce.
Repeat the previous step two more times — noodles, red sauce and bechamel — until you have three layers in place.
Spread the shredded mozzarella evenly atop the lasagna, then sprinkle on the grated parmesan.
Cover the dish tightly with foil and bake for 40 minutes.
Remove foil and bake for about 10 more minutes, or until the cheese on top has browned slightly.
Remove lasagna from oven and cool for 10 minutes before serving.Makes 6 generous servings.
