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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Lasanga Recipe

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This recipe for Lasanga is from Grandma's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Bechamel Sauce
Ingredients:  
Ingredients:  
5 tbsp. unsalted butter
1/4 cup all-purpose flour
2 cups hot milk (milk does not need to heated)
Kosher salt
Freshly ground black pepper
Directions:
Directions:
Melt butter in a 1-quart saucepan over low heat. Whisk in the flour until smooth.
Cook the roux, whisking constantly, for 3 minutes.

Pour the mild into the roux in a thin, steady stream, whisking constantly. Continue whisking until the sauce is simmering and thickened. Adjust the heat to a bare simmer. Season to taste with salt and pepper and simmer, whisking frequently.

Note: If the sauce is not being used immediately, transfer to a medium bowl and store at room temperature with a sheet of plastic wrap applied directly to the surface to present a skin from forming.
 

Lasanga
Ingredients:  
Ingredients:  
Lasanga noodles
Favorite Sauce
Italian Sausage
Shredded Italian Cheese
Directions:
Directions:
Put red sauce on bottom of casserole dish.

Layer noodles, bechamel sauce, meat, red sauce, cheese.

Repeat for 4-5 layers

On top layer, Red sauce only.

Put 1/4 cup of water around the lasagna (use a knife to pull noodles back from sides of pan to add water).

Cover with 2 pieces of foil, spraying bottom piece with Pam.

Bake at 325 degrees for 1-1 1/4 hours. Approximately 3/4's of the way through, take lasagna out, put a knife through. Cover with cheese and dried parsley and return to oven uncovered.
Personal Notes:
Personal Notes:
from Lora Denando

 

 

 

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