Ingredients:
\n1 stick butter
\n\u00bd cup flour
\n8 cups milk
\n2 teaspoons salt
\n1 teaspoon black pepper
\n\u00bd teaspoon nutmeg
\n\u00bd cup olive oil
\n2 cups onion, finely chopped
\n2 cups carrot, finely chopped
\n2 cups celery, finely chopped
\n6 lb ground beef, 80% lean 20% fat
\n115 oz tomato sauce, 4 cans
\n\u00bd cup tomato paste
\n4 cups chicken stock
\n1 tablespoon salt
\n\u00bd tablespoon black pepper
\n110 no-boil flat lasagna noodles
\n2 cups grated parmesan cheese
\n1 cup fresh chives, finely chopped<\/p>\n
Directions:
\nLay down about 6 feet (1.8 meters) of tinfoil on a flat surface. Place place 4 clusters of 2 lasagna noodles towards the left half of the foil sheet, leaving about a \u00bd-inch (1 cm) gap in between each cluster.
\nFold the right half of foil over the noodles, pressing flat. To help you see where the noodles are, run your finger along the edges of the noodles to create a rough outline in the foil.
\nFold the top and bottom flaps of foil over, creasing and pressing flat.
\nFlip the foil sheet onto the table so that it\u2019s now standing, then arrange into a square box, using the 4 groups of noodles as a visual guide. Fold and crease over any excess foil to join the ends together, then set aside.
\nIn a large pot, melt the butter over medium heat.
\nWhisk in the flour, cooking until the mixture reaches a light golden color.
\nSlowly drizzle in the milk and bring to a boil, whisking constantly until smooth. Mix in salt, pepper, and nutmeg. Bring to a boil.
\nTransfer the b\u00e9chamel to a large bowl and press plastic wrap onto the surface of the sauce to prevent a skin from forming. Set aside.
\nHeat oil in a very large pot over high heat. Once the oil begins to shimmer, add the onions, carrots, and celery and cook until the vegetables have started to sweat but aren\u2019t browning.
\nAdd in the ground beef and use a wooden spoon or spatula to break up the meat into small pieces.
\nCook the beef, stirring occasionally, until half of the liquid has evaporated.
\nAdd in the tomato sauce, tomato paste, chicken stock, salt, and pepper, stirring to combine evenly and breaking up any last lumps.
\nTurn down the heat to low, and simmer, covered, for about 2 hours.
\nPreheat oven to 350\u00b0F (180\u00b0C).
\nTo assemble, line a greased 9×9-inch (23×23-cm) square baking pan with 2 sheets of foil that extend over the sides.
\nSpread a thin layer of b\u00e9chamel on the lined baking pan and top with 2 lasagna noodles. Spread a thin layer of meat sauce evenly across the noodles, followed by a thin layer of b\u00e9chamel. Repeat the layering process, following the order of: 2 noodles, meat sauce, and b\u00e9chamel. Alternate the direction of the lasagna sheets after every layer.
\nAfter 50 layers, place the foil box over the lasagna, helping it stay upright and stable.
\nContinue with the layering process until the 99th layer.
\nSprinkle Parmesan on top, then cover the whole lasagna with foil.
\nBake for about 1\u00bd hours, uncovering the foil halfway, until the top is a deep golden brown.
\nCool for at least 2 hours, then carefully lift out the lasagna with the foil sleeves onto a large cutting board.
\nPeel away the foil walls, then sprinkle the top of the lasagna generously with chives.
\nCut and serve.
\nEnjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: 1 stick butter \u00bd cup flour 8 cups milk 2 teaspoons salt 1 teaspoon black pepper \u00bd teaspoon nutmeg \u00bd cup olive oil 2 cups onion, finely chopped 2 cups carrot, finely chopped 2 cups celery, finely chopped 6 lb ground beef, 80% lean 20% fat 115 oz tomato sauce, 4 cans \u00bd cup… » read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,20],"tags":[],"class_list":["post-993","post","type-post","status-publish","format-standard","hentry","category-recipes","category-u-s-recipes"],"_links":{"self":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/993","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=993"}],"version-history":[{"count":0,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/993\/revisions"}],"wp:attachment":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=993"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=993"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=993"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}