True Italian LasagneFrom ib4doc 8 years ago
- 2 tablespoons flour shopping list
- 2 tablespoons butter shopping list
- 16 ounces milk (I like 8 ounces half and half and 8 ounces whole milk) shopping list
- 1/8 teaspoon freshly grated nutmeg shopping list
- salt and pepper to taste shopping list
- 3 eggs shopping list
- 3 cups ricotta chesse shopping list
- 1 pound italian sausage shopping list
- 2-3 cloves garlic, minced shopping list
- 1 medium red onion or 2 shallots, diced shopping list
- 1 tablespoons each of dried basil and oregano shopping list
- 2-6 ounce cans tomato paste shopping list
- 1/4 cup red wine (optional) shopping list
- 1- 24 ounce can of whole tomatoes shopping list
- 1 pound of lasagne noodles shopping list
- 1 cup parmesan cheese, grated (no green cans please; get the good stuff) shopping list
- 1 pound mozzarella, thinly sliced (try to find fresh mozzarella) shopping list
How to make it
- It will be helpful to read this all the way through before begining.
- We are making a Bechamel or white sauce. Put the flour and butter in a saucepan over mediium heat and combine until the butter absorbs the flour. Slowly stir in the milk and cook until the mixture comes to a boil and thickens. Add the nutmeg, remove from the heat and set aside.
- Beat the three egss and then add the ricotto and continue mixing until it is fairly smooth, Set aside
- Remove the sausage from the casing, crumble it into a heavy skillet over med heat .
- Add the onion garlic and herbs and cook the sausage until browned.
- Drain the sausage mix in a collander and set aside.
- In the same skillet, add the tomato paste and cook it over med heat until it starts to caramelize, about 5 minutes.
- Add the red wine to deglaze the pan
- Add the tomatoes, liquid and all to the skillet (this is the fun part since you get to squish the tomatoes between your fingers as you add them to the skillet) I ALWAYS use whole tomatoes so I am sure that I get only tomatoes and no fillers or other stuff that sometimes is found in stewed, chopped or diced tomatoes.
- Simmer for about 5 minutes and then add the meat to the tomato sauce and simmer for another 5 minutes. Set aside to cool.
- In a large baking dish (13x9x3) start by spooning just enough of the tomato sauce to coat the bottom.
- Place one layer of lasgne noodles (I do not cook the pasta first. There is plenty of moisture to cook these as the lasagne bakes)
- Spoon the ricotta/egg mixture on the noddles, followed by meat sauce, Bechamel,and slices of mozzarella (if you put the mozzarell in the freezer for a half hour it will be much easier to slice.)
- Top this with another layer of noodles, being sure to lay the noodles perpendicular to the first layer.
- Cover the noodles with the filling as before.
- Continue until all the noodles have been used being sure to alternate the direction of the noodles.
- Reserve enough of the Bechamel to cover the last layer of noodles and then put the grated parmesan over the top.
- Bake at 325 degrees, covered for 30 minutes, then remove the cover and bake for 60 minutes.
- THIS MUST REST AT LEAST 20 MINUTES BEFORE SERVICE.
- I usually make this a day in advance and put it in the refrigerator until time to reheat. Reheat covered at 300 degrees for about 30 minutes or until it is hot all the way through. LET IT REST BEFORE SERVING.
The Cookib4doc Ormond Beach, FL
The Rating5 people
OMG!! You are realy a good chef...ahmed1 in Cairo loved it
wonderful!greekgirrrl in Huntington Village loved it
Amazing! I thought I was the only one to carmalize the tomato paste! It makes such a difference in the taste.
Will definately try this recipe!
Thank-you!canadiangirlrox in Windsor loved it
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