Nonna DiDio Lasagna Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Ragu
½ cup EVOO
1 ½ pounds sweet Italian sausages, casings removed
1 cup celery, chopped
1 cup carrots, chopped
1 cup red onion, chopped
4 tbsp fresh Italian parsley, chopped
4 cloves of garlic, minced
2 tsp sage
2 tbsp fresh rosemary, chopped
2 tbsp fresh basil, chopped
1 tsp dried crushed red pepper
2 - 28 oz cans of crushed tomatoes
Salt and pepper to taste
Bechamel Sauce
5 tbsp butter
4 tbsp all-purpose flour
4 cup milk
2 tsp salt
pepper
½ tsp nutmeg
Lasagna
1 package no boil lasagna noodles (1½ package for more layers) *don't use fresh
2 - 16 oz containers of shredded Parmesan cheese
1 ball of fresh Mozzarella pearls
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Directions: |
Directions:Ragu
1. Heat olive oil in heavy large pot over medium-high heat. Add sausage and sauté until no longer pink, breaking into small back pieces with the back of a fork, drain off excess fat. Add celery, carrots, onion, parsley, garlic, and spices. Sauté until vegetables begin to soften, about 5 minutes.
2. Add crushed tomatoes and simmer on low for 1 hour. Ensure all liquid is cooked off. Add salt and pepper to taste and set aside until ready to assemble the lasagna.
Bechamel Sauce
1. In medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth, continue to cook until the mixture turns a light, golden sandy color (6 to 7 minutes).
2. Meanwhile, heat the milk in a separate saucepan until just about to boil.
3. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil and cook 10 minutes, stirring constantly, then remove from heat. Season with salt, pepper, and nutmeg and set aside until ready to assemble the lasagna.
Lasagna
1. Preheat oven to 375º and grease a 9 x 13 lasagna/baking dish.
2. Assemble the lasagna: Spoon ¼-½ cup of ragu sauce spreading evenly in the dish, tope with a layer of lasagna noodles (layering if necessary), followed by ¼-½ cup of Bechamel sauce, ¼-½ cup ragu, ¼-½ cup Parmesan. Repeat layering adding the fresh Mozzarella with the Parmesan cheese after the 2nd and 3rd layers. Depending on how thick you like your lasagna you may have 3 to 5 layers. Bake covered with foil (sprayed with PAM) in the middle of the oven 30 to 45 minutes. Remove foil and bake until bubbly and cheese is melted. Allow to cool slightly before cutting. |
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Personal
Notes: |
Personal
Notes: Ricotta Bechamel (an alternative to Bechamel)
3 tbsp all-purpose flour
1 ⅔ cups whole milk
1 tsp kosher salt
½ tsp ground black pepper
⅛ tsp freshly grated nutmeg
1 c whole milk Ricotta cheese
Cooking spray
To prepare Bechamel
Melt butter in a saucepan over medium heat. Whisk in flour, and cook, whisking constantly, for 3 minutes. Whisk in milk and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, for 15 minutes. Season with salt, pepper, and nutmeg. Remove from the heat and whisk in ricotta until smooth. Let stand 10 minutes.
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