Rachaels Lasagna With White Sauce Is Ideal For Cold Wintry Nights Food

TWO SAUCE WEEKNIGHT LASAGNA BOWLS

Steps:

• Heat large pot of water to a boil, salt water and cook pasta to al dente.
• While pasta water comes to a boil, heat olive oil in a medium sauce pot over medium-high heat, add pancetta and render 2 to 3 minutes then add meat and break up as it browns. When the meat has begun to caramelize and develops a nice brown color, 4 to 5 minutes, add carrot, onion, 2 cloves of garlic, allspice, salt and pepper and a bay leaf. Cook 3 to 4 minutes more to soften onions and carrots bits then stir in tomato paste and cook for 2 minutes, then stir in wine and cook out 1 minute then stir in stock and reduce heat to simmer.
• While red sauce cooks, cut remaining whole clove of garlic and rub the inside of a medium sauce pot with it. Melt butter in pot over medium heat. Add in flour and whisk together a minute or so then whisk in milk and bring to a bubble, reduce heat then season sauce with salt, pepper and nutmeg, thicken 8 to 10 minutes.
• Toss pasta with white sauce and 1/2 cup grated cheese. Serve pasta in individual bowls and top with a ladle of meat sauce in the middle of the bowl for mixing in. Garnish with parsley.

RACHAEL'S LASAGNA WITH WHITE SAUCE IS IDEAL FOR COLD WINTRY NIGHTS

Steps:

• For the bolognese, heat a Dutch oven over medium-high heat with EVOO, add pancetta and render 2-3 minutes, add carrot, celery and onion and stir 5 minutes to soften, add meats and crumble, lightly brown, add garlic, fennel, sage, rosemary, bay, salt and pepper, add wine and let it absorb, add stock, cream and parm rind, and simmer on low for 30 minutes
• Preheat oven to 400˚F with rack at center
• For the bechamel sauce, warm milk in small pot
• In a saucepot or pan, melt butter over medium heat, whisk in flour when the butter foams to combine, then whisk in warm milk, season sauce with salt, white pepper and nutmeg
• For the ricotta filling, combine ricotta with Parm, egg, thyme, lemon zest and EVOO
• Assemble lasagna: half the béchamel, pasta sheets, half the meat sauce, pasta sheets, all of the ricotta, pasta sheets, remainder of the meat sauce, pasta sheets, remainder of the white sauce, fontina or mozzarella, and parm
• Cover the lasagna with foil, bake 30 minutes, uncover and bake 20-25 minutes more to brown and bubbly
• Let the lasagna rest 10-20 minutes, then cut and serve

WINTER WHITE LASAGNA

Steps:

• Preheat an oven to 375F
• Place a large skillet over medium high heat with 2 tablespoons EVOO, about 2 turns of the pan
• Add the sausage to the pan and cook, breaking it up with a spoon, until the meat is crumbled and golden brown, about 10 minutes
• Add the mushrooms to the pan and cook until golden brown, 5-6 minutes
• Season the mixture with salt and freshly ground black pepper and reserve
• While the meat is browning up, place a large saucepot over medium heat and melt the butter
• Sprinkle the flour over the butter and cook it for about 1 minute
• Whisk in the milk and chicken stock and bring the sauce up to a bubble
• Add in the nutmeg and season it with salt and freshly ground black pepper, then simmer until the sauce thickens, 3-4 minutes
• Assemble the lasagna by ladling a small amount (about 1/2 cup, just eyeball it) of the sauce into the bottom of a 13x9" baking dish
• Lay three of the lasagna noodles over the sauce and top them with about 1/3 of the meat-mushroom mixture
• Top with about 1 cup of the sauce and about 1 cup of the shredded cheese (about 2 generous handfuls)
• Make two more layers of the lasagna by laying down three lasagna noodles, about 1/3 of the meat-mushroom mixture, 1 cup of the sauce and about 1 cup shredded cheese for each layer
• Top the lasagna off with the last three noodles, the remaining sauce, and the remaining shredded cheese
• Cover the pan with aluminum foil and bake the lasagna for 30 minutes
• Remove the foil from the baking dish and bake another 15 minutes until the cheese is melted and the sauce is bubbly

LASAGNA WITH WHITE SAUCE

Steps:

• Fry beef and onion in a medium saucepan until meat is brown. Drain extra fat.
• Add tomato paste, cubed tomatoes, bouillon cube, Italian seasoning, and first amounts of salt and pepper to the frying pan.
• Cover the pot and simmer for approximately 20 minutes, stirring occasionally.
• Meanwhile, melt butter in a medium saucepan.
• Stir in flour and the second amounts of salt and pepper.
• Gradually add milk. Stir continuously with a whisk.
• Bring the milk to a boil.
• Reduce heat and cook for 1 minute.
• Remove from heat and stir in half the cheese. Set aside.
• Pour 1/2 the meat sauce into a 13"x9"x2" baking dish.
• Cover with 1/2 the noodles.
• Cover with remaining meat sauce.
• Cover with remaining noodles.
• Pour the white sauce over the noodles.
• Sprinkle with remaining cheese.
• Cover and bake for 40 minutes at 400F or until noodles are cooked.

LASAGNA WITH WHITE SAUCE

Steps:

• In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the tomatoes, tomato paste, bouillon and seasonings. Cover and cook over medium-low heat 20 minutes, stirring occasionally. , Meanwhile, melt butter in a large saucepan; stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir until thickened, about 1 minute. Remove from the heat and stir in half the cheese; set aside. , Pour half the meat sauce into an ungreased 13x9-in. baking dish. Layer with half the lasagna noodles and remaining meat sauce. Top with remaining noodles. Pour white sauce over noodles. Sprinkle with remaining cheese. , Cover and bake at 400° until bubbly and noodles are tender, 40 minutes. If desired, uncover and broil 5-6 inches from heat until lightly browned, about 2 minutes. Sprinkle with parsley as desired.

WINTER GREENS, WALNUT & SAGE LASAGNE

Steps:

• To make the white sauce, put the milk in a saucepan with the bay leaves and quartered leek. Bring to the boil, then remove from the heat and leave to infuse for 1 hr.
• Strain the milk into a large jug, discarding the leek and bay. Melt 60g butter in the pan, then stir in the flour with a wooden spoon and cook for 2 mins. Stir in the strained milk, a splash at a time - the mix will thicken at first to a doughy paste, but keep adding the milk gradually to avoid getting lumps. When all the milk is incorporated, bring to a gentle simmer, stirring constantly. Bubble for a few minutes until thickened. Season with the nutmeg, mace and some salt and pepper, then remove from the heat and stir in the mozzarella until melted.
• Melt the 1 tbsp butter with the walnut oil in a frying pan over a low heat, then cook the sliced leeks until really soft. Stir in the sage and fry for a further 2 mins. Cook the cabbage in a pan of boiling salted water for 3 mins, then quickly lift out of the pan and into a colander. Cook the kale for 30 seconds in the same pan. Drain, and toss with the cabbage and leeks.
• Butter a deep 2.5-litre baking dish. Spread a quarter of the white sauce into the base of the dish and scatter with a third of the greens, a quarter of the walnuts and 1 tbsp cheese. Top with a layer of lasagne sheets. Repeat twice more to make three layers, then spread the last of the sauce over the final pasta layer. Scatter with the rest of the hard cheese and chill for at least 30 mins, or up to 24 hrs.
• Heat the oven to 180C/160C fan/gas 4. Bake the lasagne for about 50 mins until golden and bubbling, then scatter over a few more sage leaves and the remaining walnuts. If the lasagne is already golden and crisp, cover tightly. Return to the oven for 10 mins, then leave to rest for 10 mins before serving.

MILE HIGH LASAGNA FROM RACHAEL RAY

Steps:

• Preheat oven 375 degrees.
• Heat oil in large skilled med. low, cook onion and garlic about 10 min, till tender.
• Turn heat up to med. high, brown beef, add beef stock, basil and tomatoes breaking up with potato masher or wooden spoon. Season with salt and pepper. Bring to bubble, reduce heat and simmer 5 minute.
• Make a white or beshemel sauce in a saucepan: melt butter, stir in flour, whisk in milk. Cook over med. high till thick, stirring. Season with salt, pepper and nutmeg.
• Layer Lasagna in loaf pans for the mile high effect. Meat sauce, Lasagna, white sauce and a handful of cheese, repeat till its a mile high!
• Cover with aluminum foil, place pans on baking sheet, Bake 30 minutes Uncover Bake15 more minutes.
• Notes: Sometimes I half this for my small family and only make 1 loaf pan. I have used dry seasoning, but I'm sure fresh are better. I also just use ground beef and my own canned tomatoes. Sometimes I add cottage cheese just sprinkled on. I really think the white sauce makes it good though!