2lbs spicy Italian ground sausage or hamburger meat
Seasoning (only if you are using hamburger meat- if you use sausage don't use the seasonings)
Sprinkle liberally with garlic salt & Natures seasoning and 1/2 tsp of crushed red pepper
Sauté 1 chopped onion and 3 chopped carrots.
In blender purée,
2 quarts of stewed tomatoes,
1 can of boulenese sauce
Sautéed onions & carrots
Handful of spinach
After meat is browned add the red purée to the meat and simmer for an hour.
Meanwhile, make Bauchemal Sauce- brown 4 tablespoons of butter in a saucepan, once brown add 4 tablespoons of whole wheat flour. Then pour in 4 cups of milk (I use whole milk), simmer for an hour.
Cook one box of lasagna noodles
Once it's all cooked, (not too cooked! Cook just until the noodles are a bit chewy)
Lay the noodles to dry on a tea towel.
Layer in buttered 9x12 pan as followed.
Meat Sauce on the bottom of pan then layer:
Repeat until full on the very top just spread the Bauchemal sauce and the cheeses not the meat.
(this photo is of the second layer, at this point before I add the cheeses I take a pastry brush and smooth the white sauce out so that it's evenly distributed.
Once all in the dish bake at 425 for 40 min.