FRENCH LASAGNA MARDI SOIR ENJOY DAN:

                                   FRENCH LASAGNA MARDI SOIR by CHEF DAN:

Serves 8-10 (Giberson party for the Lyons engagement party)

BECHAMEL/FLUFFY MORNAY SAUCE:

1/3-cup butter

1/3-cup all-purpose flour

Sea salt and freshly ground pepper to taste

2-1/2 cups almond milk

2 eggs

1- pound Ricotta cheese

1/2-cup shredded Gruyere cheese

MEAT SAUCE:

1-pound lean ground beef

1 onion, copped

2 garlic cloves, smashed

1-teaspoon EACH dried Herbs De Provence, dried basil, and dried tarragon

1/2-cup vermouth, or dry white wine

1 (26.46 Oz) box Pomi chopped tomatoes

1 pinch red pepper flakes

LASAGNA:

1-pound Lasagna sheets

1-1/2-cups Gruyere cheese

1/2-cup Parmigiano-Reggiano cheese

BECHAMEL SAUCE: (PREHEAT OVEN TO 400 F)

1.    Beat together eggs and Ricotta; set aside.

2.    Melt the butter in a skillet over medium-heat and when sizzling.

3.    Whisk flour and salt and pepper to a make smooth paste.

4.    Cook and stir 1 minute, do not allow flour mixture to brown.

5.    Gradually whisk in milk, cook stirring until thick and bubbly for 2 minutes more.

MAKE THE FLUFFY MORNAY SAUCE:

1.    Remove 1 cup of the Béchamel Sauce to a bowl; let cool for 3 minutes.

2.    Whisk in Ricotta cheese mixture and 1/2-cup of Gruyere cheese.

3.    Set the Fluffy Mornay; Sauce aside.

MEAT SAUCE:

1.    Cook the meat and onion in a skillet over medium-high heat.

2.    Stirring to break up the meat into small pieces, until browned 3-5 minutes.

3.    Add garlic and next 3 ingredients, sauté for 30 seconds.

4.    Stir in vermouth, bring to a boil and boil until the liquid is nearly evaporated.

5.    Stir in tomatoes and bring to boil, then cover and simmer for 5 minutes.

ASSEMBLE:

1.    Spread 3/4-cup meat sauce in the bottom of a prepared baking dish.

2.    Top with lasagna noodles to cover side-by-side.

3.    Top with 1/3^rd remaining meat sauce, (spreading to cover the noodles).

4.    Top with 1/2-of the Béchamel sauce, spread evenly and top with Parmesan.

5.    Sprinkle with 3/4-cup cheese.

6.    Repeat the layers once with noodles, 1/3-rd or more meat sauce, 3/4-cup cheese and the remining béchamel.

7.    Finish by layering more noodles, and remining ingredients.

8.    Top with Parmigiana-Reggiano cheese.

9.    Bake uncovered, for 25-30 minutes; cove and bake 10 minutes. ENJOY DAN: