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No-Boil Lasagna Bechamel with Mushroom Bolognese
Ingredients
  • subheading: Bolognese:
  • 6 tablespoons oil
  • 1 onion larger, diced
  • 3 garlic cloves minced
  • 16 ounces ground beef
  • 10.5 to 12 ounces portabello mushrooms
  • 7 ounces tomato sauce
  • Herbs and spices to taste parsley, celery, basil, oregano, salt, pepper or about ½ teaspoon each
  • 1 tablespoon sugar
  • subheading: Bechamel:
  • 3 tablespoons butter unsalted
  • 3 tablespoons flour
  • 16 ounces milk warm
  • 7 ounces heavy cream warm
  • ½ tablespoon salt
  • subheading: Other ingredients:
  • 14 to 16 ounces cheese gouda, edam, or other hard yellow cheese, grated
  • No boil lasagna sheets I used 12 sheets sized 3.5x7 inches*
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