Double stuffed Lasagna

This is a party recipe that can feed 15-20 people depending on their appetites.

Down on Sullivan’s Island the weather stays warm or hot most of the year.  In the fall/winter, cold days will send people running inside and there is nothing better to greet them all with a huge baked lasagna.  Put that out with a salad and come Cabernet and you have a full meal for many people.  I made this recipe last night and served 16 people and had plenty of left overs.  🌍 Famous.

Ingredients

• 3 12 oz boxes of no boil lasagna
• Lamb ‘Bolognese’
• 3 extra large eggs, beaten
• 2 15oz containers of ricotta cheese
• 1 cup of chopped basil
• 3 cups of freshly grated parmesan cheese
• 3 tablespoons of unsalted butter
• 4 tablespoons of sifted flour
• 2 cups of hot milk
• 2 1/2 pounds of thickly sliced mozzarella cheese

The Tools

• 16 1/2″ x 10″ x 4 1/2″ high roaster, buttered
• Two 3 quart saucepan
• Large mixing bowl
• Medium sized whisk

Making it

• Mix the ricotta, eggs, 1 cup of parmesan cheese in the bowl and set aside
• Make the béchamel sauce (white sauce), melt the butter in the sauce pan on medium heat and in the other sauce pan heat the milk to be hot to the touch.  Once the butter has melted add the sifted flour and whisk for 3 minutes. Add the milk one cup at a time while whacking it in.  Thicken the sauce by cooking and whisking for 15 minutes.  Add one cup of parmesan cheese.

Time to Cook

Once you have all the ingredients assembled it is a quick layering process.  I have tried hand made pasta to no boil and really cannot tell the difference.

• Spray the pan with no-stick spray
• Layer the bottom of the pan with lasagna noodles
• Take the ricotta mix and spread over the noodles and top them with a layer of the sliced mozzarella cheese
• Layer lasagna noodles on top
• Cover the noodles with half of the lamb bolognese sauce
• Sprinkle one cup of parmesan cheese on top
• Cover the sauce with another layer of lasagna noodles
• Pour the béchamel sauce on top of the noodles
• Layer the rest of the lamb bolognese sauce
• Cover the sauce with another layer of mozzarella cheese
• Tent with tinfoil and cook at 350 degrees on middle rack for 45 minutes, then remove tinfoil and cook for another 15 minutes.  Turn on the broiler until the cheese starts to bubble.
• Let rest for 10 minutes and serve