Lasagna - Homemade

Ingredients

• Italian Lasagna Noodles

  Trader Joe's

  12 pieces or 224g

• Oregano

  dried

  2 tbsp, leaves or 6g

• Cremini mushrooms

  raw

  1 cup sliced or 72g

• Organic Grass-Fed Lean Ground Beef

  Value Pack - Freshdirect

  16 oz raw or 452g

• Cheese, Mild Cheddar

  Organic Valley

  600g

• Broccoli Florets, frozen

  Cascadian Farm Organic

  2 cup or 255g

• Salt

  table

  2 tsp or 12g

• Parsley

  raw

  1 cup or 60g

• Black pepper

  ground

  2 tbsp or 13g

• Basil

  2 cup leaves, whole or 48g

• Garlic

  raw

  8 clove or 24g

• Marinara sauce

  12 cup or 3.08kg

• Organics Pasta Sauce Tomato and Basil

  President's Choice

  16 oz or 454g

• Organic Crushed Tomatoes

  Eden

  3 cup or 732g

• Organic, Tomatoes, Diced

  Muir Glen

  3 cup or 782g

• Organic Fire Roasted Crushed Tomatoes 28oz

  Muir Glen

  3 servings or 366g

• Red bell pepper

  raw

  3 large (2-1/4 per pound, approx 3-3/4" lo or 492g

• Organic, Tomatoes, Diced

  Muir Glen

  1 serving or 130g

• Onion

  raw

  2 large or 300g

Directions

1. Melt butter in a 1- to 1 1/2-quart pan over medium-high heat. Add flour and stir until bubbly. Remove pan from heat and gradually add milk, whisking until smooth. Return to heat and bring to a boil, stirring; then boil for 1 minute, stirring constantly. Season to taste with nutmeg, salt, and pepper. Remove from heat.
2. Choose a small baking dish in which 2 egg roll wrappers will fit snugly side by side. In dish, layer a fourth of the marinara sauce, two egg roll wrappers, a third of the bechamel sauce, a third of the mozzarella cheese, and a fourth of the parmesan cheese. Repeat layers twice more, ending with marinara sauce, egg roll wrapper, and Parmesan.
3. Bake in a 500 degrees F oven until lasagna is golden brown on top and sauce is bubbly around edges (about 15 minutes). Let stand about 5 minutes before cutting in fourths to serve.