8-Layer Lasagna

This was one of my mom's favorite recipes.  My whole family loved this recipe.  We needed to get a new lasagna pan that was deep enough.  The last time I had it was Christmas 2008.  My mom was afraid that might have been our last Christmas together so she made it truly special.  She prepared several wonderful meals and we started a new tradition of Christmas in Yuba City with my sister.  This recipe comes from www.cuisineathome.com.  It is the best lasagna I have ever tasted.  Labor intensive but worth it!

8-Layer-Lasagna
Makes one 9 x 13 x 3" pan; total time: 2 1/2 hours

Both the meat and bechamel sauces can be made the day before assembly and chilled.  The assembled lasagna may also be frozen--thaw before cooking.

For the Meat Sauce--
Brown:
1 1/2 lb ground chuck
1 1/2 lb ground mild Italian sausage

Add:
2 c yellow onion, diced
2 T garlic, minced
2 T tomato paste
2 tsp EACH dried basil, thyme, and oregano
1/2 tsp red pepper flakes
1 bay leaf

Stir in; simmer:
1 can (28 oz) crushed tomatoes, in puree
1 can (14.5 oz) diced tomatoes, drained
3/4 cup beef broth or water
2 T balsamic vinegar
Salt and pepper to taste

For the Bechamel--
Saute in 1/4 cup unsalted butter:
1 cup yellow onion, diced
1/8 tsp cayenne
pinch nutmeg
Stir In:
1/3 cup all purpose flour
Gradually Add:
3 cups whole milk
10 oz. boursin cheese (if you can't find it, may use Alouette)
salt to taste
Whisk In:
8 oz. frozen chopped spinach
1 egg, beaten

To assemble--
Prepare 1 lb oven-ready lasagna sheets, parboiled (Boil sheets until pliable, 1 min, then arrange in single layers on a foil-lined sprayed baking sheet. Separate each layer with sprayed foil)
1 lb fresh mozzarella, thinly sliced
6 oz parmesan cheese, grated

Directions:
Preheat oven to 400 with rack in the center.
Brown the meats in a large saute pan over medium-high heat; spoon off as much of the fat as possible.
Add onions, garlic, tomato paste and seasonings. Saute unti onion softens, about 8 minutes.
Stir in both types of tomatoes, broth, vinegar, salt, and pepper. SImmer over medium heat until most of the liquid is evaporated, about 10 minutes; set aside.
Saute onion for the bechamel in melted butter in a saucepan over medium heat. Add onion, cayenne, and nutmeg; cook until onion softens, about 5 minutes.  Stir often to prevent scorching.
Stir in flour to coat; cook 2 minutes.
Gradually add milk, stirring until smooth. Simmer until thickened, about 5 minutes. Add Boursin in small pieces and whisk until smooth; season with salt. Set aside 1 cup bechamel for the top of the lasagna.  Cool remaining sauce for 10 minutes.
Whisk in frozen spinach and egg.
Prepare lasagna sheets as stated above.  Have both cheeses ready.

Assemble lasagna: Coat a 9x13x3 casserole with nonstick spray; spread 1/3 cup bechamel on the bottom (it will be a thin layer). Lay three pasta sheets across the bottom of the pan, then spread another 1/3 cup bechamel over them.  Spread 1 cup meat sauce on the bechamel (the meat sauce won't completely cover the pasta; it's fine if the sauces blend).  Top with mozzarella, sprinkle with parmesan, then lay three more pasta sheets across the bottom.  Keep layering in this manner until all the pasta is used.  Spread the last pasta layer with the reserved bechamel, then sprinkle with parmesan.

Bake lasagna, uncovered, for 40-45 minutes or until hot, bubbly, and browned.  Let rest 20-30 minutes before cutting to set fillings.