Lasagne

I don't like ricotta in my lasagne and prefer the Northern Italian version with béchamel. I added too much sugo di carne to this. Next time, I'll use half the sugo and twice the béchamel. Also, I'll pre-cook the lasagne noodles until al dente next time. I thought the uncooked pasta was a little gummy.

Sugo di Carne
2 Tbs olive oil
1 onion, chopped
1 lb lean ground beef
2 cans (14 ½-oz) chopped tomatoes
1 24-oz can tomato puree
1 24-oz can crushed tomatoes
¼ cup flat-leaf parsley
10 basil leaves
garlic salt
pepper

Heat olive oil and sauté onion until translucent. Add ground beef and brown. Do not drain oil.

Add rest of the ingredients. Bring to a boil then turn heat down to simmer. Simmer for 2 hours until meat is soft.


Bechamel Sauce
3 Tbs butter
3 Tbs flour
1 tsp salt
1/4 tsp nutmeg
2 cups 2% milk

Melt butter and whisk in flour until combined. Add milk while whisking mixture. Add salt & nutmeg.  Heat over low heat until sauce thickens.

18 sheets Barilla no-cook lasagne pasta


In large glass baking pan, place a layer of sugo  Place 3 sheets of pasta on top of sauce. Add layer of sugo, Parmesan cheese and béchamel. Repeat pasta, sugo, cheese and béchamel until all pasta is used. Finish with sauce and cheese.

Bake covered at 350 degrees for 40 minutes. Remove foil 5 minutes before the end.



2015 06 24