Luigi's lasagna al forno
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Luigi's lasagna al forno
  Lasagna    Italian    Pasta  
Last updated 6/12/2012 1:00:26 AM. Recipe ID 23595. Report a problem with this recipe.
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      Title: Luigi's lasagna al forno
 Categories: Italian, Pasta
      Yield: 10 Servings
 
    1/2    Onion, chopped
      1    Carrot, peeled and sliced
           -very thin
      1    Stalk celery, sliced very
           -thin
      4    Cloves garlic, sliced
    1/4 c  Olive oil
      2 cn Plum tomatoes, drained (28
           -ounces each)
           Salt, pepper, and sugar
           -(optional), to taste
           Red pepper flakes, to taste
           -(optional
    1/2 c  Red wine
           FOR THE BECHAMEL
      2 c  Milk
      4 tb Unsalted butter
      4 tb All-purpose flour
    1/2 ts Salt
    1/2 ts White pepper
           Nutmeg, to taste
           FOR ASSEMBLING
           Olive oil and salt for
           -cooking lasagna noodles
    3/4 lb Lasagna noodles
     15 oz Ricotta cheese (1 container)
    1/4    To 1/3 pound mozzarella
           -cheese, thinly sliced
 
  FOR THE SAUCE
  
  Grated Parmesan cheese (optional)
  
  To make the sauce, saute the onions, carrot, celery, and garlic in the
  olive oil until golden.  Add the tomatoes, mashing them in the pot as
  they are added.  Bring to a boil, then simmer over low heat,
  uncovered, for 1 hour.  Add salt, pepper, sugar, and red pepper
  flakes; cook for another 1/2 hour, covered.  In the last 20 minutes
  of cooking, add the red wine.
  
  To make the bechamel sauce, bring the milk to a simmer in a small
  saucepan. Melt the butter in another saucepan and gradually whisk in
  the flour.  Cook for about 2 minutes, but do not let the mixture turn
  brown. Remove the saucepan from the heat and add the hot milk,
  whisking constantly.  Return the saucepan to low heat and cook,
  whisking constantly, for 5 to 10 minutes, or until the sauce is
  medium thick.  Add the salt, pepper, and nutmeg.
  
  Cook the lasagna noodles in salted boiling water, with a few drops of
  olive oil, until al dente.  Drain.
  
  In a 9-by-13-inch baking dish, spoon enough tomato sauce to just
  cover the bottom of the pan.  Cover with a layer of lasagna noodles,
  then some tomato sauce.  Spoon on a third of the ricotta cheese, then
  a third of the bechamel sauce.  Cover with a layer of pasta, then
  tomato sauce, a third of the ricotta and a third of the bechamel.
  Repeat one more time. Top with a layer of sliced mozzarella cheese.
  Bake in a 375-degree oven for about 30 minutes, or until piping hot.
  Remove from the oven and sprinkle with optional Parmesan cheese
  before serving.
  
  Makes 10 servings.
  
  Nutrients per Serving: 336 Calories, 13 g Protein, 26 g Carbohydrate,
  21 g Fat, 10 g Saturated Fat, 50 mg Cholesterol, 483 mg Sodium.
  
  [THE WASHINGTON POST; January 16, 1991]
  
  Posted by Fred Peters.
 




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Recipe ID 23595 (Apr 03, 2005)

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