strained tomatoes - three 26.5-ounce boxes such as Pomi
red wine - 1 cup dry
See instructions below for Besciamella and Lasagna ingredients
Instructions
Besciamella
3 cups whole milk
1 stick or 8 tablespoons unsalted butter
1/2 cup all-purpose flour
1/8 teaspoon ground nutmeg
Kosher salt and freshly ground white pepper
Lasagna
1 pound no-cook lasagna noodles, such as Barilla
2 1/4 cups finely grated Parmigiano-Reggiano
cheese
One 8-ounce package part-skim low-moisture
shredded mozzarella
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 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.
Originally Submitted
12/16/2016
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