• 7/29 Lasagna Day - 5

    From Dave Drum@1:229/452 to All on Wed Jul 28 19:57:02 2021
    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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