LASAGNA ALLA BESCIAMELLA
Provided by Valerie Bertinelli
Categories main-dish
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- To make the meat ragu: Heat the oil in a Dutch oven over medium-low heat. Add the onion and garlic and saute until soft and fragrant, about 8 minutes. Add the ground beef, sausage, salt, basil, Italian seasoning, oregano and pepper to taste and increase the heat to high. Cook, breaking up the meat with a wooden spoon, until browned all over. Add the tomatoes. Pour some of the wine into the empty tomato boxes to rinse out the last bits of tomatoes and add to the pot, along with the remaining wine. Bring the mixture to a boil. Reduce the heat and simmer, partially covered, until the sauce thickens and the flavors come together, about 1 hour. Add a healthy amount of black pepper.
- To make the besciamella: Heat the milk in a small saucepan over medium heat until just simmering, then turn off the heat. Meanwhile, melt the butter in a medium heavy-bottomed saucepan over medium-high heat. Add the flour to the butter and cook, whisking constantly, until the mixture thickens and then loosens again, about 2 minutes. Add the hot milk, whisking constantly. Bring to a boil. Add the nutmeg and salt and pepper to taste. Reduce the heat to low and continue to cook, whisking almost constantly, for 2 minutes. Remove from the heat and use immediately.
- To make the lasagna: Preheat the oven to 350 degrees F.
- Spread an even layer of the meat ragu over the bottom of a 9-by-13-inch baking dish. Arrange 3 lasagna noodles over the sauce lengthwise across the short side of the pan. Avoid overlapping or allowing them to touch the sides of the pan because they will expand as they cook. Press down slightly to let the sauce spread around them. Cover with one-quarter of the besciamella and sprinkle with one-third of the Parmigiano-Reggiano. Add another layer of ragu. Add 3 more noodles, arranging them in the opposite direction from the first layer and breaking 1 of the noodles in half if necessary to fit. Add one-quarter of the besciamella and half of the mozzarella. Make a third layer of ragu, noodles (alternating directions again), besciamella and one-third of the Parmigiano-Reggiano. Add another layer of ragu, then the remaining mozzarella, noodles (alternating the noodles again), besciamella and ragu.
- Cover the pan with foil and bake until heated through, about 35 minutes. Remove the foil and continue baking until the top is brown and bubbling, about 20 minutes more. During the last 10 minutes of baking, scatter the remaining Parmigiano-Reggiano all over. Let the lasagna stand for 10 minutes before serving.
BECHAMEL SAUCE
From Giada De Laurentiis Everyday Italian. She says - This sauce is named after the Marquis de Bechamel. In Italian, it's called balsamella or besciamella. The original and full French version also involves steeping some onion and a bay leaf in milk for 30 minutes to infuse the sauce with more flavor but here's an everyday approach. My simplified version is a snap to make and is perfect with baked rigatoni with bechamel sauce. You could also use it the way you would hollandaise sauce.
Provided by lazyme
Categories Sauces
Time 15m
Yield 4 cups
Number Of Ingredients 6
Steps:
- 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 bechamel sauce to boil.
- Remove from the heat and stir in 1/2 teaspoon salt and a pinch each of white pepper and nutmeg.
- Season the sauce with more salt, pepper and nutmeg to taste.
- The sauce can be made up to 3 days ahead. Cool, then cover and refrigerate.
BECHAMEL SAUCE
A creamy classic - your standard white sauce!
Provided by Holly
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Yield 16
Number Of Ingredients 9
Steps:
- MICROWAVE METHOD: In microwave oven, melt butter in a 1-quart glass measuring pitcher for about 1 minute at HIGH.
- Add grated onion and flour and mix well. Gradually add warm or room temperature chicken broth (NOT hot) and half-and-half to container, stirring constantly.
- Cook uncovered for 5-6 minutes at HIGH or until sauce is thickened. Do NOT boil.
- After 2 minutes, stir mixture, then stir again every 30 seconds to one minute as needed. When sauce reaches medium thickness, remove from microwave, add seasonings and stir. Mmmm!
- STOVETOP METHOD: In a small saucepan, melt butter and stir in the flour, salt and white pepper. Add cold half-and-half and COLD chicken broth all at once. Stir well. Cook, stirring frequently, at medium heat until thick. Remove from heat and stir in seasoning.
Nutrition Facts : Calories 51.9 calories, Carbohydrate 1.6 g, Cholesterol 13.2 mg, Fat 4.7 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 2.9 g, Sodium 147.1 mg, Sugar 0.1 g
BASIC BECHAMEL SAUCE
This is a quick and easy bechamel sauce.
Provided by MATHIEUDAIGLE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.
- Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and not longer tastes gritty, 10 to 20 minutes, then season with salt and nutmeg.
Nutrition Facts : Calories 139.3 calories, Carbohydrate 8.7 g, Cholesterol 28.8 mg, Fat 9.7 g, Fiber 0.1 g, Protein 4.5 g, SaturatedFat 6.1 g, Sodium 682.6 mg, Sugar 5.8 g
BESCIAMELLA SAUCE
Make and share this Besciamella Sauce recipe from Food.com.
Provided by skat5762
Categories Sauces
Time 30m
Yield 3 1/4 cups
Number Of Ingredients 5
Steps:
- Heat butter in a medium saucepan until melted.
- Add flour, stirring until smooth.
- Cook gently over medium heat until light golden brown, 6-7 minutes.
- Meanwhile, heat the milk in a separate pan until almost boiling.
- Add milk to the butter mixture 1 cup at a time, whisking continuously until very smooth.
- If lumps begin to form, you need to adjust the heat up a bit higher.
- Bring to a boil, and cook for 30 seconds, continuing to stir.
- Remove from the heat and season with salt and nutmeg.
- Note: After I had brought it to a boil and let it cook for 30 seconds, it was still too liquidy.
- I continued to cook it over high heat, stirring constantly, until it thickened down, and began to coat the back of the spoon.
BESCIAMELLA
Provided by Food Network
Time 18m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Melt the 1/2 cup butter in a pan over medium heat. Stir in the flour with a wooden spoon. Cook's Note: This is an important moment, as you have to slowly toast the flour without burning it. This will help you lose the flowery taste.
- Warm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes. Season the sauce with freshly grated nutmeg, salt, and pepper.
BESCIAMELLA
Use this rich, creamy Italian white sauce for lasagna, gratins, and mac and cheese.
Provided by Christopher Hirsheimer
Categories Pasta cookbooks Milk/Cream Butter
Yield 4 cups
Number Of Ingredients 6
Steps:
- Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and cook for 1½-2 minutes, stirring con- stantly with a wooden spoon to prevent it from taking on any color whatsoever. Gradually add the hot milk in a slow, steady stream, stirring constantly with a whisk to prevent lumps. Increase the heat to medium and cook the sauce, stirring con- stantly with a wooden spoon, until it has the consistency of very thick cream, 10-15 minutes. Remove the pan from the heat.
- Stir in the cheese, if using, and season with nutmeg and salt to taste. Strain the sauce through a sieve if it is lumpy. Lay a sheet of plastic wrap directly on the surface of the besciamella to keep it warm until ready to use and to prevent a skin from forming.
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