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LASAGNA

LASAGNA WITH TOMATO SAUCE AND CHEESE RECIPE

HOME > PASTA > BAKED
Lasagne al pomodoro
Preparation - Medium
Serves 4

INGREDIENTS:
  • 1/2 lb packaged green or white lasagne
  • 2 1/2 cups basic tomato sauce or meat sauce, more to taste
  • 2 cups *béchamel sauce
  • 3/4 cup Parmesan, pecorino and provolone, grated (or all of one kind if you prefer)
  • 1 T unsalted butter
OO Pasta pot,saucepan, oven-proof dish.

METHOD:
  1. Follow directions on package for cooking the lasagne.
  2. Preheat oven to 350 deg. F.
  3. Prepare the béchamel and keep warm. Blend 1/2 cup cheese into sauce.
  4. At the same time put the tomato sauce on to heat.
  5. Butter or oil bottom and sides of a rectangular 6x10 inch ovenproof dish.
  6. Cover the bottom with one layer of cooked lasagne lightly overlapping the lasagne sheets.
  7. Ladle on 3/4 tomato sauce spreading it evenly with a rubber spatula.
  8. Add 1/2 cup béchamel sauce and spread evenly.
  9. Repeat the process two more times.
  10. Finish with the remainder of the béhamel as the topmost layer.Sprinkle the remaining 1/4 cup of cheese on the béchamel and dot with butter.
  11. Cover with tin foil and bake for 15 minutes.
  12. Uncover and bake a further 15 or more minutes till a light crust has formed on the surface.

Can be prepared ahead of time and refrigerated.
Let stand at room temperature for 1 hour before placing in oven.

*béchamel:

INGREDIENTS:
  • 2 T unsalted butter
  • 3 T flour
  • 2 cups milk heated1/8 t nutmeg
  • salt and freshly ground white pepper
OO Saucepan.

METHOD:
  1. Heat milk the milk in a saucepan or in the microwave and keep hot.
  2. Melt the butter in a saucepan over very low heat till just bubbling.
  3. Remove from heat making sure butter does not turn brown or burn.
  4. Add the 1 tablespoon of flour, stirring constantly with a wooden spoon till smooth then add the rest of the flour and stir till smooth.
  5. Return to medium heat and add 1/4 cup of milk at a time. When milk is absorbed by the butter-flour mixture, add a little more increasing quantities as you go along.
  6. Add nutmeg, salt and pepper to taste and continue stirring with the sauce at a slow bubble till sauce has the consistency of heavy cream.
  7. Remove from heat.

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