July 29: National Chicken Wing Day & National Lasagna Day
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Luigi's Lasagna Al Forno
Categories: Pasta, Vegetables, Cheese, Sauces, Wine
Yield: 10 servings
1/2 lg Onion; minced
1 lg Carrot; peeled, thin sliced
1 Rib celery; thin sliced
4 cl Garlic; sliced
1/4 c Extra virgin olive oil
56 oz (2 cans) plum tomatoes
Salt, pepper & sugar
Red pepper flakes
1/2 c Red wine
2 c Milk
4 tb Unsalted butter
4 tb All-purpose flour
1/2 ts (ea) salt & white pepper
Nutmeg
Extra virgin olive oil &
- salt for cooking noodles
3/4 lb Lasagna noodles
15 oz Ricotta cheese
1/4 lb Mozzarella; thin sliced
Grated Parmesan cheese;
- (opt)
To make the sauce, saute the onions, carrot, celery, and
garlic in the extra virgin olive oil till golden brown.
Add in the tomatoes, mashing them in the pot as they are
added. Bring to a boil, then simmer over low heat,
uncovered, for 1 hour. Add in salt, pepper, sugar, and
red pepper flakes; cook for another 1/2 hour, covered.
In the last 20 min of cooking, add in the red wine.
To make the bechamel sauce, bring the lowfat milk to a
simmer in a small saucepan.
Heat the butter in another saucepan and gradually whisk
in the flour. Cook for about 2 min, but don't let the
mix turn brown. Remove the saucepan from the heat and
add in the warm lowfat milk, whisking constantly. Return
the saucepan to low heat and cook, whisking constantly,
for 5 - 10 min, or possibly till the sauce is medium
thick. Add in the salt, pepper, and nutmeg.
Cook the lasagna noodles in salted boiling water, with a
few drops of extra virgin olive oil, till al dente.
Drain.
In a 9" by 13" baking dish, spoon sufficient tomato
sauce to just cover the bottom of the pan. Cover with a
layer of lasagna noodles, then some tomato sauce. Spoon
on a third of the ricotta cheese, then a third of the
bechamel sauce. Cover with a layer of pasta, then tomato
sauce, a third of the ricotta and a third of the
bechamel. Repeat one more time. Top with a layer of
sliced mozzarella cheese. Bake in a 375ºF/190ºC oven for
about 30 min. Remove from the oven and sprinkle with
Parmesan cheese before serving.
Makes 10 servings.
RECIPE FROM:
https://cookeatshare.com
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