Lidias Lasagna Recipe With Bechamel Sauce Food

CLASSIC LASAGNA WITH BéCHAMEL

Steps:

• Heat olive oil & butter in a large pot or Dutch oven over medium-high heat. Add the onion, carrots & celery and sauté until the onion is translucent about 5 minutes.
• Next, add in the 2 teaspoons of salt & minced garlic and cook for 1-2 more minutes. Add the ground turkey (or meat of choice) and cook for 10 minutes, until browned, crumbling and stirring occasionally.
• Pour in red wine (optional), deglaze the bottom of the pot & allow to cook for 4-5 minutes. Add the can of crushed tomatoes, salt, pepper, thyme & basil and stir to combine everything.
• Bring the sauce to a boil, cover, turn the heat down to medium-low & simmer for 45 minutes.
• Once the bolognese is done, cook lasagna noodles (if they need to be pre-boiled) according to package directions
• Melt butter in a small saucepan over medium heat. Once melted, whisk in the flour and cook for 2-3 minutes until it turns a light golden color. Slowly pour in the milk while whisking.
• Bring the sauce to a simmer and whisk regularly until it thickens, about 10 minutes.
• Turn off the heat and season with salt, pepper, garlic powder and nutmeg & then stir in parmesan cheese.
• Preheat the oven to 375° F. Using a 13x9 inch baking pan, spoon a thin layer (about 1/4-1/3 cup) of bolognese on the bottom of the pan.
• Add a layer of lasagna noodles. Spread a layer of the bolognese over the layer of noodles, then add a layer of béchamel (approximately 1/3 cup). Sprinkle about 2 tablespoons of parmesan cheese on top.
• Repeat the layers two to three more times until you run out of noodles. Layer the top layer of lasagna noodles with the last of the béchamel sauce, remaining parmesan cheese and 1/2 cup of mozzarella cheese.
• Bake uncovered for 45 minutes until golden and cheese is slightly bubbling. Let rest for at least 30 minutes and enjoy!

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

Steps:

• For the meat mixture: In a heavy-bottomed pan, heat the olive oil. Add the celery, carrots, onions, and rosemary and season with a little salt and pepper. Stir, then cook for about 5 minutes.
• Add the ground beef and cook, stirring often, until thoroughly cooked, about 15 minutes.
• Add the red wine and cook about 10 minutes. Lower the heat to medium, then add the tomatoes and simmer for 1 hour, stirring occasionally. Check the seasoning. Set aside and let it cool.
• For the bechamel: Heat the milk in a small saucepan, but keep it from boiling. In another deep saucepan, melt the butter over medium heat. Add the flour, salt and nutmeg and whisk until smooth and light gold. Add the heated milk, 1 cup at a time, whisking constantly. Cook, constantly whisking, until it thickens, for another 10 minutes. Set aside and let it cool.
• For the lasagna layers: Bring a large pot of salted water to the boil. Set up an ice bath and set aside. Preheat the oven to 375 degrees F. Generously butter a 12-by-20-by-2 1/2-inch baking dish.
• Drop the lasagna sheets in the boiling water a few at a time, then cook for 1 minute. Transfer the lasagna sheets to the ice bath, then drain and lay the pasta flat.
• To the prepared baking dish, add a layer of lasagna sheets, a layer of bechamel, a layer of freshly grated Parmesan and a layer of meat sauce. Repeat twice, using all the ingredients.
• Bake until golden brown and bubbling, about 30 minutes. Allow to rest for 5 minutes prior to slicing and serving.

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.