Authentic Italian Lasagne Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Sauce:
Besciamela (White Sauce):
2 tablespoons olive oil
1/2 cup butter
1 medium onion, chopped
1/2 cup flour
2-3 cloves garlic, minced
2 cups half and half
2 carrots, grated (1 Cup)
Nutmeg to taste
1 zucchini, grated (1 Cup)
1 yellow squash, grated (1 Cup)
2 32-ounce cans crushed tomatoes
2 Knorr chicken bouillon cubes
Layers:
2 pinches of red pepper flakes
3 cups grated mozzarella
1 teaspoon sugar
1 cup grated parmesan
Salt and pepper to taste
15 uncooked lasagne noodles
1 ounce package fresh basil chopped, no stems
8 ounce package thinly sliced ham (prosciutto ideally)
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Directions: |
Directions:Step 1 - Sauce: cook onions in olive oil until translucent. Add garlic and cook for 1-2 minutes. Add all grated vegetables and bring to a light boil. Add tomatoes and other sauce ingredients (except basil). Let simmer for at least 20 minutes (the longer the better). Add fresh basil after removing from heat.
Step 2 - Besciamela: melt butter in microwave; then add flour and whisk until smooth. Add half & half, whisk again. Cook in microwave for about 5 minutes, whisking every 2 minutes until thick. Add nutmeg until you can just taste it. This is the secret ingredient that makes people say, "Mmmm, what is that flavor? It's so unique."
Step 3 - Layers: in a 9" x 13" pan, place a cup of sauce. Add one layer of noodles. Cover liberally with sauce. Layer ham slices (another secret ingredient). Spread about half of the besciamela sauce, sprinkle with 1/3 cup parmesan and 1 cup mozzarella cheese. Add more noodles and repeat layers. For the final layer, use all the remaining sauce. Be sure to fill in all the cracks. Sprinkle with remaining mozzarella and parmesan cheese.
Step 4 - Cook: cover with foil and bake at 350º for about 1 hour. Lasagne is done when a fork goes in easily but noodles are still al dente. Let stand 15 minutes before cutting. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
Notes: |
Personal
Notes: This recipe is from Asti, Italy. It is a labor of love, but a great crowd pleaser. Leftovers freeze well if cooking for a smaller group. Sauce can be made ahead of time. Be prepared for rave reviews and compliments!
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