Cookbook:Lasagne with Red and White Sauce

From Wikibooks, open books for an open world
Jump to navigation Jump to search

Cookbook | Ingredients | Recipes

Ingredients[edit | edit source]

Bolognese sauce[edit | edit source]

Bechamel sauce[edit | edit source]

Other[edit | edit source]

  • 1 box (1 lb) Lasagna noodles, optionally cooked according to package directions
  • 1 ½ cups grated mozzarella

Equipment[edit | edit source]

  • Large pot
  • Medium-sized pot, preferably with thick bottom
  • Deep casserole dish

Procedure[edit | edit source]

Bolognese sauce[edit | edit source]

  1. Cut all ingredients that must be chopped before starting to cook.
  2. Heat olive oil in large pot on medium heat.
  3. Add the onion and garlic, and stir. Let fry for about 2-3 minutes. Do not let the garlic burn.
  4. Add rosemary oregano, carrots, and celery. Stir and cook for another 2 minutes.
  5. Stir in the ground beef. Cook until it is fully browned.
  6. Stir in the tomato pulp, basil, salt, and pepper.
  7. Cook everything for about 20 minutes, stirring occasionally. If it gets too thick, add some water.

Bechamel sauce[edit | edit source]

  1. Melt the butter in a heavy-bottomed pot over medium-low heat.
  2. When the foam has subsided, add the flour and whisk until it is smooth and free of lumps. This is called a roux.
  3. Cook the roux for 5-6 minutes on low until the floury taste has disappeared. Do not let it brown.
  4. Gradually stir in the cold milk until fully incorporated, with no lumps.
  5. Cook over medium heat, stirring until the mixture comes to a simmer.
  6. Simmer, stirring, for a few more minutes.
  7. Stir in the salt, pepper, thyme, and nutmeg.
  8. Allow the bechamel to cool.

Assembly[edit | edit source]

  1. Preheat oven to 390°F/200°C.
  2. Cover bottom of casserole dish with a bit of Bolognese sauce.
  3. Cover with a layer of lasagna noodles, breaking or cutting to fit if necessary.
  4. Layer on some Bolognese sauce and bechamel sauce. Keep on layering lasagna noodles, Bolognese sauce, and bechamel sauce until you reach the rim of the dish.
  5. Cover with mozzarella.
  6. Bake for about 30-40 minutes until the top is golden brown.

Notes, tips, and variations[edit | edit source]

  • Bolognese sauce is also a great pasta sauce to go with spaghetti.
  • The dish can easily be prepared a day ahead and baked when needed.