Crazy Lasagna Recipe
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Category: |
Category: |
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Meat Sauce |
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Ingredients: |
Ingredients: 3 tablespoons peanut oil, divided use
1 onion, finely chopped
1 rib celery, finely chopped
1 small carrot, finely chopped
1 clove garlic, crushed
1 pound country sausage from meat dept, crumbled
1/4 pound fresh mushrooms, chopped
1/3 cup dry red wine vinegar
1 teaspoon chopped fresh parsley
5 tablespoons chopped herbs: oregano, basil and thyme, preferably fresh
1 tablespoon rosemary, fresh or dried
Pinch nutmeg
2 (16-ounce) cans tomatoes, preferably Italian, peeled, seeded and chopped, juice reserved
1 (6-ounce) can tomato paste
Sugar to taste
Salt and freshly ground black pepper
3/4 pound dried lasagna
2 cups freshly grated Parmesan cheese, divided use
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Directions: |
Directions:Prepare WHITE SAUCE first, see below.
To make the meat sauce, heat 2 tablespoons of the oil in a large pot and add onion, celery, carrot and garlic. Cook gently for 15 minutes, until the vegetables are soft.
In a skillet, brown the sausage in the remaining tablespoon of oil. When it is well browned, drain off excess fat, add mushrooms, and saute.
Add the vinegar and cook 5 minutes, scraping the bottom of the pan to deglaze.
Add the herbs, nutmeg, salt and pepper and cook until the liquid has completely evaporated. Remove from the heat, and add to the vegetables.
Add tomatoes, tomato paste, and enough reserved tomato juice to thoroughly moisten. Bring to a boil, then simmer uncovered for 1 hour, adding more tomato juice if necessary and stirring from time to time. Taste. Season with sugar, salt and pepper.
While sauce is simmering, break lasagna noodles into thirds and cook 6 to 8 at a time in a large pot of boiling, salted water. As each batch is done, remove with a slotted spoon to a bowl of cold water and repeat cooking the remaining pasta. Drain and dry the pasta.
Rather than layering, put all the pasta in a buttered 9x13-inch flameproof baking dish, then add the meat sauce, white sauce, 1½ cups of the grated cheese, and the melted butter. Gently Swirl all together and top with the remaining grated cheese. May be made ahead to this point and refrigerated.
Preheat the oven to 350 degrees and bake until very hot, 10 minutes if freshly made, longer if made ahead and refrigerated. Freezes and reheats well. |
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White Sauce |
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Ingredients: |
Ingredients: 6 tablespoons butter
5 tablespoons flour
3 cups milk (see cook’s note)
Salt
White pepper
4 tablespoons butter, melted
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Directions: |
Directions:To make the white sauce, melt the butter and stir in the flour. Add the milk and bring to a boil, stirring constantly until thickened. Taste and season with salt and white pepper. Remove from the heat and cover with wax paper to prevent a skin from forming. |
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Number Of
Servings: |
Number Of
Servings:Full Dutch Oven, approx 12 servings |
Preparation
Time: |
Preparation
Time:5 hours |
Personal
Notes: |
Personal
Notes: This lasagna became my favorite and is from Nathalie Dupree's Southern Cooking. I'll be really interested to see how it rates with Lasagna Bolognese. Let the cook-off begin!
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