Sunday, January 23, 2011


This is a very Italian lasagna, using Lidia's Bolognese sauce and a bechamel (white sauce) instead of ricotta.  You can use what ever sauce you like.  I sometimes make this with the Spaghetti sauce with Italian sausage. Whenever I make spaghetti sauce, I always make extra and freeze it. If the sauce is already made, then this recipe is a snap. Do not be tempted to substitute cheap cheese for the Parmigiano Reggiano. The lasagna will not be nearly as good.

For 6-8 people
1 box Barilla no cook lasagna noodles
1/2 recipe of Lidia's Bolognese sauce
1-1 1/2 cups freshly grated Parmigiano Reggiano 
3 cups bechamel sauce

For the bechamel

4 tbl butter
6 tbl flour
3 cups milk
salt & pepper to taste
pinch of freshly grated nutmeg

Melt the butter in a saucepan and whisk in the flour.  Cook, whisking without browning, for 3 minutes.  Add 1 cup of the milk,stirring vigorously until it thickens and all the lumps have disappeared.  Add the remaining milk, slowly, stirring. Bring back up to the boil, stirring continuously.  If it gets to thick, add some more milk until it's the consistencly of slightly thickened cream.  You want it to flow off your spoon, not plop and glop. You can make this ahead and spray the top with Pam so it won't form a skin.  You will need to rewarm it before assembling the lasagna, and you'll probably need to add some more milk.

Preheat oven to 350

Since you're using no-cook lasagna noodles.  Thin the bolognese sauce with some water before beginning.

Spray an ovenproof casserole dish with Pam and add a little Bolognese to the dish. Top with a layer of noodles. Add more meat sauce, then white sauce, then cheese.  Repeat until you run out of ingredients or room in your casserole dish. Cover with Release aluminum foil. This can be done ahead and refrigerated.  Take out of the fridge for about an hour before baking. Bake at 350 covered for 45 minutes.  Remove foil and bake 15 minutes more.  Remove from oven and let sit 5-10 minutes before cutting.

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