Sunday, January 01, 2006

Lasagne

Serves 8

1 recipe spaghetti sauce with Italian Sausage
1 lb Rotini or non-cook lasagne noodles
1 recipe bechamel
3 cups grated Parmesean Reggiano or Asiago if you're on a budget

Bechamel

4 Tbl butter
6Tbl flour
4 Cups or more- milk, cream, or half & half, depending on your diet
salt, pepper, fresh nutmeg

Melt butter and add flour. Cook stirring for 3 minutes, but don't let it brown. Slowly add the 1st cup of milk, stirring constantly. Add remaining milk, continuing to stir, until it comes to a boil. Lower heat and simmer, stirring, for 3 minutes. Add more milk, if neccessary to achieve a medium thick white sauce. Season w/ salt, pepper, and nutmeg to taste

Faux Bechamel (for those on a diet)
3 cups of skim milk
3 Tbl cornstarch, stirred into 1/4 cup dry white wine, or dry vermouth
1 bay leaf
salt, pepper, nutmeg

Bring milk to a simmer and, off heat, add cornstarch dissolved in wine. Add bay leaf and seasonings. Return to heat and bring back to boil. Simmer for 3 minutes. Remove bay leaf

If you're using the Rotini cook it for about 5 minutes til al dente. If you're using the non-cook lasagne noodles, thin out the spaghetti sauce because they'll suck up the liquid. Spray a casserole with Pam or grease w/ olive oil. Start w/ a little sauce and make 3 or more layers of pasta, bechamel, spaghetti sauce & cheese. Bake, covered, at 350 for 45 minutes to 1 hour or until hot and bubbly. (You could add a layer of sauteed spinach, mushrooms, or zucchini to this also.)

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