Lasagne Tradizionale

by 497

Equipment

  • 1 9” x 13” (23 x 33 cm) glass oven proof baking dish
  • Cheese grater
  • Chef’s knife and cutting board
  • Large pot or stockpot
  • Large saucepan
  • Small saucepan
  • Rubber spatula
  • Wire whisk
  • Wooden spoon

Ingredients

Lasagna:

  • Sea Salt
  • 1 tablespoon (15 ml) vegetable oil
  • 1 26-ounce (454 g) package lasagna pasta or pasta sheets, store bought
  • 4-ounces (120 g) grated parmesan cheese
  • 4-ounces (120 g) shredded Monterey cheese

Meat Sauce:

  • 1 tablespoon (15 ml) extra virgin olive oil
  • 2 medium yellow onions, diced
  • 2 cloves garlic, diced
  • 1 pound (450 g) lean ground beef or turkey
  • 1 tablespoon (15 g) of tomato paste
  • ¼ (60 ml) red wine
  • 1 (16 ounce) or (450 g) can of chopped tomato
  • 1 cup (240 ml) water
  • ½ teaspoon (2.5 g) sugar
  • 2 tablespoons (30 g) Herbes de Provence or Italian Seasoning blend
  • Salt and freshly ground black pepper

White Sauce:

  • 1/3 cup (85 g) butter
  • 1/3 cup (85 g) all-purpose flour
  • 1 teaspoon (5 g) ground nutmeg
  • 1 teaspoon (5 g) salt
  • 2 cups (475 ml) warm milk

Garnish:

Julienne basil

Directions

  • Preheat oven to 350°F or 175°C
  • To soften lasagna, bring a large pot of salted water and oil to a boil.
  • Add pasta 2 to 3 at a time and stir.
  • Return to a boil and cook for 5 minutes or until lasagna sheets are soft.
  • Remove from water and lay on wax paper or aluminum foil to avoid stickiness.
  • For meat sauce, in a saucepan over medium heat, warm oil and sauté onions for 5 minutes or until translucent.
  • Add garlic and sauté for 2 minutes.
  • Add meat and cook for 6 to 8 minutes or until meat begins to brown.
  • Stir in tomato paste and deglaze with wine.
  • Add chopped tomatoes, water, sugar and herbs and mix well.
  • Season with salt and pepper, cover and simmer for 30 minutes.
  • For white sauce, in a small saucepan over low heat, melt butter and whisk in four, nutmeg and salt.
  • Cook roux for 2 minutes (do not brown) then slowly incorporate milk, stirring constantly for 5 to 6 minutes or until smoothed and thickened
  • Mix cheese in a small glass or stainless steel bowl
  • To build lasagna, pour 2 to 3 tablespoons of meat sauce in a 9” x “13 pan, top with a layer of pasta (lengthwise) a layer of white sauce, a layer of meat sauce and sprinkle with cheese mix.
  • Repeat twice ending with cheese.
  • Bake for 30 minutes and serve in warmed plates, garnished with julienned basil.
  • Enjoy with your favorite Chianti

Serves: 6 | Difficulty: 3