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Lasagne alla Besciamella Recipe

   
 

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     Lasagne alla Besciamella

Category   Entrees - Maindishes
Sub Category   None
Preptime   3 hr 30 minutes

Ingredients
olive oil - 3 tablespoons extra-virgin
yellow onion - 1 finely chopped
garlic - 2 cloves pushed through a press
ground beef - 1 pound
sweet Italian sausage - 2 links casings removed
hot Italian sausage - 2 links casings removed
salt - 2 teaspoons kosher
dried basil - 1 teaspoon
Italian seasoning - 1 teaspoon
 
dried oregano - 1 teaspoon
black pepper - freshly ground
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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