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Lasagna Recipe with White and Red Sauce

Lasagna Recipe with White and Red Sauce

Lasagna Recipe with White and Red Sauce

To make this lasagna recipe, I use layers of a basic white sauce rather than the usual ricotta cheese, making it rich and flavorful without being too heavy.
It also features “no-boil” lasagna noodles. These are a huge time-saver over ordinary lasagna noodles that you have to boil and drain. With the no-boil variety, you just assemble the lasagna with the uncooked noodles, seal it tight with foil and bake. As the sauce simmers, the noodles cook all on their own.

Ingredients:

2½ cups whole milk
35 grams unsalted butter (slightly more than ¼ stick)
30 grams all-purpose flour (around 1/3 cup)
700 g ground beef
200 g peas/canned or frozen/
1 medium onion, chopped
2 kg tomato sauce
2 tsp dried oregano
2 tsp dried basil
salt and freshly ground black pepper, to taste
1 box “no-boil” lasagna noodles
½ cup grated parmesan cheese or any kind of yellow cheese.

Preparation:

Preheat oven to 400°F.

Prepare the white sauce: Melt the butter in a heavy-bottomed saucepan while you warm the milk in a separate pan. Add the flour to the butter and stir to form a roux. Cook for about two minutes, then slowly whisk in the warm milk. Season to taste with salt.
3. Make the red sauce: Brown the ground beef and pork in a large skillet or heavy-bottomed saucepan. Drain excess fat (reserving 2 Tbsp for the next step), remove meat from pan and set aside.

Sauté the onion in the reserved fat for about 10 minutes or until the onion is translucent. Add the mushrooms and garlic, and cook until the mushrooms are soft, another 5 minutes or so.

Return the meat to the pan and add the tomato sauce and dried herbs. Bring to a simmer and cook for another 5 minutes, stirring occasionally, just until everything is heated through. Remove the red sauce from heat and season to taste with salt and black pepper.

Assemble the lasagna: Ladle enough red sauce to cover the bottom of a 3-qt ovenproof baking dish. Arrange a layer of pasta atop the red sauce, then another layer of red sauce. Drizzle roughly one-third of the béchamel evenly atop the red sauce. Repeat the previous step two more times — pasta, red sauce and béchamel — until you have three layers in place. The noodles must be covered with a sauce.

Then sprinkle on the top the grated parmesan. Cover the dish tightly with foil and bake for 40 minutes.

Remove foil and bake for about 10 more minutes, or until the cheese on top has browned slightly. Remove lasagna from oven and cool for 10 minutes before serving.

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About Violet Alex

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