Hello out there......anyone....Bueller....Bueller. But really, we haven't gotten any recipe suggestions lately, so this will be on hold until we get more suggestions. mayflowersmoms@gmail.com
This is from one of Giada DeLauretis' cookbooks. I love the bechamel instead of straight sauce. Yummy!
Giada’s Lasagna
Bechamel: 5 tbsp unsalted butter ½ cup all-purpose flour 4 cups warm whole milk ½ tsp salt, plus more to taste Pinch of freshly ground white pepper, plus more to taste Pinch of freshly ground nutmeg, plus more to taste
In a 2-quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly to prevent any lumps from forming. Simmer over medium heat, whisking constantly, until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the sauce to boil). Remove from the heat and stir in ½ tsp of salt and a pinch of white pepper and nutmeg. Season the sauce with more salt, pepper and nutmeg to taste. (Can be made up to 3 days in ahead. Cool, then cover and refrigerate).
Lasagna: Salt 2 tbsp vegetable oil 15 dry lasagna noodles (about 12 oz.) (I just use the no-cook version) 3 tbsp. Extra virgin olive oil 1 lb. Ground beef chuck 1 tsp freshly ground black pepper, plus more to taste 2 ½ cups Bechamel Sauce 1 ½ cups marinara sauce 1 ½ lbs. Whole-milk ricotta cheese 3 large eggs 2 tbsp unsalted butter 2 (10 oz.) packages frozen chopped spinach, thawed and squeezed dry 3 cups shredded mozzarella cheese ¼ cup freshly grated Parmesan cheese
(IF using regular noodles)Bring pot of salted water to a boil. Add the vegetable oil. Cook the lasagna until al dente, about 6 minutes (center of the pasta should remain somewhat hard so that it won’t overcook and become soggy when baked). Drain, then rinse the noodles under cold water to stop the cooking and help remove any excess starch. Cover lightly with a damp towel to prevent the pasta from drying out. Set aside.
In a large sauté pan, heat the olive oil over medium-high heat. Add the ground beef and ½ tsp salt and pepper, sauté until the beef is brown, breaking any large clumps, about 8 minutes. Remove from the heat and drain any excess fat. Let cool completely.
Position the rack in the center of the oven and preheat the oven to 375.
In a medium bowl, mix the béchamel and marinara sauces to blend. Season the sauce with more salt and pepper to taste.
Posts
This is from one of Giada DeLauretis' cookbooks. I love the bechamel instead of straight sauce. Yummy!
ReplyDeleteGiada’s Lasagna
Bechamel:
5 tbsp unsalted butter
½ cup all-purpose flour
4 cups warm whole milk
½ tsp salt, plus more to taste
Pinch of freshly ground white pepper, plus more to taste
Pinch of freshly ground nutmeg, plus more to taste
In a 2-quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly to prevent any lumps from forming. Simmer over medium heat, whisking constantly, until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the sauce to boil). Remove from the heat and stir in ½ tsp of salt and a pinch of white pepper and nutmeg. Season the sauce with more salt, pepper and nutmeg to taste. (Can be made up to 3 days in ahead. Cool, then cover and refrigerate).
Lasagna:
Salt
2 tbsp vegetable oil
15 dry lasagna noodles (about 12 oz.) (I just use the no-cook version)
3 tbsp. Extra virgin olive oil
1 lb. Ground beef chuck
1 tsp freshly ground black pepper, plus more to taste
2 ½ cups Bechamel Sauce
1 ½ cups marinara sauce
1 ½ lbs. Whole-milk ricotta cheese
3 large eggs
2 tbsp unsalted butter
2 (10 oz.) packages frozen chopped spinach, thawed and squeezed dry
3 cups shredded mozzarella cheese
¼ cup freshly grated Parmesan cheese
(IF using regular noodles)Bring pot of salted water to a boil. Add the vegetable oil. Cook the lasagna until al dente, about 6 minutes (center of the pasta should remain somewhat hard so that it won’t overcook and become soggy when baked). Drain, then rinse the noodles under cold water to stop the cooking and help remove any excess starch. Cover lightly with a damp towel to prevent the pasta from drying out. Set aside.
In a large sauté pan, heat the olive oil over medium-high heat. Add the ground beef and ½ tsp salt and pepper, sauté until the beef is brown, breaking any large clumps, about 8 minutes. Remove from the heat and drain any excess fat. Let cool completely.
Position the rack in the center of the oven and preheat the oven to 375.
In a medium bowl, mix the béchamel and marinara sauces to blend. Season the sauce with more salt and pepper to taste.