Saturday, November 4, 2017

LASAGNA BESCIAMELLA (Valerie Bertinelli)

MEAT RAGU:
  • 3T olive oil
  • 1 onion, chopped
  • 2t garlic
  • 1lb ground beef
  • 2t salt
  • pepper
  • 2 jars spaghetti sauce
BESCIAMELLI:
  • 3c whole milk
  • 1stick butter
  • 1/2c flour
  • 1/8t nutmeg
  • salt and white pepper
LASAGNA:
  • 1lb lasagna noodles
  • 2 1/4c parmesan-reggiano cheese
  • 8oz shredded mozarella

Cook onion and garlic in oil and brown beef. Add sauce, salt, and pepper and simmer. To make besciamelli: Heat milk over med heat until just simmering and turn off heat. Melt butter in a med saucepan over med-high heat. Add flour to butter and whisk until thickened, about 2min. Add hot milk, whisking constantly. Add nutmeg, salt, and pepper. Bring to a boil. Whisk for 2min.
 
Preheat oven to 350* Assemble lasagna in a 9x13 dish. Sauce, 3 noodles, 1/4 besciamelli, 1/3 parm-reg cheese. Add sauce, 3 noodles, 1/4 besciamelli, 1/2 mozz. Add sauce, 3 noodles, 1/4 besciamelli, 1/3 parm-reg. Final layer- sauce, 1/2 mozz, 3 noodles, 1/4 besciamelli, and sauce. Cover with foil and bake 35 min. Remove foil and bake20 min. Add remaining parm-reg during last 10min. Let set for 10min before serving.
 

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