Home Made Traditional Lasagna

This recipe is the "French" way of making home made Lasagna... and it comes out excellent every time. It's actually my husband's recipe, I usually just cut the onion for him and then watch him do the rest.
hmm maybe that's why I like it so much

Serves 4-5

Ingredients:

-1 onion, chopped
-2 cloves garlic, minced
-1 can crushed tomatoes (800g)
-1 Tbsp EVOO
-1 punch oregano (that's punch, not pinch)
-1 lb ground beef (I like the lean 93/7)
-Lasagna noodles (I like the flat ones by Barilla)
-Shredded Swiss/Parmesan
-approx 2 cups Bechamel (no you can't buy it, you have to make it)
*1/2 cup all purpose flour
*3 large Tbsp butter
*2 cups milk
-Salt/Pepper to taste

Directions:

In a big pot (oh where has my english gone?) sautee the onion and garlic in the EVOO, then add the crushed tomatoes, salt/pepper, and oregano and let simmer while you do the rest.

In a separate fying pan, cook the ground beef. You don't really need to add any oil, it will cook in its juices. Then add to the sauce and keep it simmering.

To make the Bechamel:
In a separate sauce pan, melt the butter on medium heat and wisk in the flour.

Take off heat, and pour in the milk, a little bit at a time while wisking.

Once all the milk is in, put back on heat and wisk until it thickens a bit. It should not be watery, but it should not be as thick as mashed potatoes. It should be like a thick sauce. Watch it, though, because you don't want it to burn. Once it is at its desired thickness, take it off the heat. Some people add a dash of nutmeg.

Preheat oven to 375 F

Construction:

We layer in this order, and only this order in an 8 1/2" by 11 1/2" baking dish.

Bechamel

Lasagna Noodles

Tomato Sauce

Shredded Swiss

and Repeat

The last layer, we put shredded parmesan so it gets nice and crispy.

Put in oven for 40-45 minutes

Let cool down! Do this, or you will burn the inside of your mouth, and that hurts!

Serve with a side salad, or just stuff your face!

Attn certain people: this is very good as a leftover too! Don't be afraid of leftovers!