Classic Lasagna With Béchamel Food

CLASSIC LASAGNA WITH BéCHAMEL RECIPE

Steps:

• Peel and finely chop the onion.
• Heat the olive oil in a large heavy-based pan.
• Add the onion and cook for 5 minutes until softened but not coloured.
• Add in the ground beef, and use the spatula to break it apart.
• Turn up the heat and let the beef cook and start to brown.
• Crush in the garlic and crumble over the beef bouillon cubes.
• Add in the red wine and cook for a couple of minutes.
• Add the crushed tomatoes, sugar, Worcestershire Sauce, dried oregano, Italian mixed herbs, salt, pepper and water.
• Bring to a simmer.
• Add the lid and cook on a low heat for 2 hours, then remove the lid and cook for a further 30 minutes until the sauce has softened and thickened.
• Melt the butter in a medium pan over medium-low heat.
• Add the flour and mustard powder, then whisk it constantly for a minute.
• Add 1/2 cup of the milk to the flour mixture and mix until it is incorporated.
• Add another 1/2 cup of milk and whisk until lump free.
• Keep adding the milk a little at a time until it has all been added.
• Turn the heat up and cook for 6-8 minutes stirring regularly until it has thickened.
• Season well with salt and pepper.
• Preheat oven to 350ºF/180ºC
• Spoon a thin layer of the ragu on the base of a 13 x 9 x 3" roasting dish.
• Add a layer of the lasagna sheets.
• Spread a layer of ragu over the lasagna sheets and then add a little over a cup of béchamel.
• Repeat the layers twice more.
• On top of the 4th layer of lasagna sheets, pour out the remaining béchamel. (It will be a thick layer but that is what you want. See note 4)
• Sprinkle with the three cheeses and bake for 30 minutes until golden.
• Let the lasgana stand for 10 minutes before garnishing with parsley and serving.

CLASSIC ITALIAN LASAGNA

Steps:

• Preheat oven to 375 degrees F.
• Bechamel sauce:
• In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.
• In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.
• In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.
• Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.
• Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.
• In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

LASAGNA WITH BECHAMEL

Steps:

• Meat Sauce: Brown ground meat until no longer pink. Drain off fat, if any, and add the white wine. Cook, stirring bits up from the bottom, until the wine has evaporated. Add spaghetti sauce, bring to a simmer, move to back burner, turn heat to lowest setting, cover.
• Bechamel Sauce: In large saucepan, melt butter over medium heat. Whisk flour into butter and allow to cook for 2 minutes. Slowly add milk, continuing to whisk until the mixture is smooth and begins to thicken. Add salt, pepper and nutmeg, reduce heat to lowest setting, cover.
• Preheat oven to 400 degrees. Bring water to a boil and prepare dry noodles according to package directions. If using no-boil noodles, take boiling water off heat, add noodles, cover and let sit for 5 minutes before assembling lasagna. I left the no-boil noodles in the hot water during assembly, using tongs to grab, drain and layer noodles as I went.
• Assembly: Use 8x8, 7x11 or similar sized pan. Line bottom of pan with noodles, add about 1/2 cup of meat sauce, then layer about 1/2 cup of bechamel sauce on top. Repeat these layers until all the sauces are used up. Sprinkle the top layer of bechamel with parmesan cheese. Don't fret if there are leftover noodles.
• Bake 40 - 50 minutes or until cheese is golden brown.

CLASSIC LASAGNA WITH MEAT SAUCE, TOMATOES AND BECHAMEL SAUCE ( L

Steps:

• For the Meat Sauce:.
• Heat oil in a heavy- bottomed pot over high heat and brown veal for 5 minutes. Add salt to taste.
• Add onion, garlic, celery, peppers, dried tomatoes,tomato paste and seasonings. Reduce heat and cook for 15 minutes. Break up whole tomatoes with the back of the spoon and stir sauce occasionally. Add the grated orange zest and cook another 5 minutes.
• Cook sausages in a frying pan. Remove, slice and set aside.
• For the Bechamel Sauce:.
• In a saucepan, melt butter and then add flour. Cook for 2 minutes over low heat, stirring constantly. Add milk, salt, pepper and nutmeg to taste.
• Blend in the Cheddar cheese, stirring well. Set aside to cool.
• Assemble the lasagna:.
• Preheat oven to 400°F.
• Cook lasagna noodles in plenty of boiling, salted water until al dente. Rinse in cold water, oil lightly and set aside on a clean towel.
• Pour a layer of meat sauce in the bottom of a lasagna pan. Cover with a layer of noodles, then half of the combined cheeses (tossed together) and half of the Bechamel.
• Continue with another layer of noodles and the rest of the meat sauce. Cover with one more layer of noodles, the remaining bechamel sauce and the sliced sausages. Finish with the remaining cheese mixture.
• Garnish with fresh basil leaves.
• Bake in centre of oven for 40 minutes.

CLASSIC LASAGNA

Steps:

• In large heavy pan lightly brown beef and onion in oil.
• Add tomatoes, paste, water, parsley, salt, sugar, garlic, pepper, and oregano; simmer uncovered, stirring occasionally about 30 minutes.
• Meanwhile cook lasagne as directed; drain.
• In 13x9x2" baking pan, spread about 1 cup sauce.
• Then alternate layers of lasagne, sauce, ricotta, mozzarella and parmesean cheese, ending with sauce, mozzarella and parmesean.
• Bake at 350 for 40 to 50 minutes until lightly browned and bubbling.
• Allow to stand for 15 minutes; cut in squares to serve.
• Makes 8 servings.
• I make this a lot and serve with Italian garlic bread and salad.
• It always gets a rave review, especially if the mozzarella strings with every bite.