| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | Cookbook, Italian, Pasta | 10 | Servings |
INGREDIENTS
| 1 1/4 | lb | Ground beef; lean |
| 1/4 | c | Olive oil; pure |
| 1 1/3 | c | Onions; coarsley chopped |
| 1 | tb | Oregano; heaping |
| 1 1/2 | ts | Garlic; finely minced |
| 1 1/2 | ts | Basil |
| 1 | ts | Salt |
| 1/4 | ts | Black pepper |
| 1/4 | ts | Red pepper flakes |
| 1 | c | Dry white wine; (plus 3 |
| Tablespoons) | ||
| 3 1/4 | c | Tomatoes; crushed in puree, |
| Preferred brand: Patadiso***(keep extra | ||
| Juice, see note) | ||
| 5 | oz | Frozen spinach; thawed, squeeze dry of all liquid |
| 3 | c | Mozzarella cheese; grated |
| 1/2 | c | Feta cheese; crumbled |
| 1 1/2 | c | Milk |
| 1 | c | Cream |
| 1 | Big pinch white pepper | |
| 1 | Big pinch thyme | |
| 1 | Big pinch nutmeg | |
| 1 | Big pinch basil | |
| 3 | tb | Butter |
| 1/3 | c | Flour, plus |
| 1 | tb | Flour |
| 1/3 | c | Parmesan cheese; grated, plus |
| 1 | tb | P. cheese |
| 3 | tb | Romano cheese; grated |
| Uncooked fresh lasagne noodles, enough for three layers in a 9-inch by 13-inch pan | ||
| 1/4 | c | Unseasoned bread crumbs |
| 2 | tb | Parmesan cheese; freshly grated |
| 1 | ts | Parsley; very finely chopped |
INSTRUCTIONS
SAUCE CHEESE BECHAMEL ***(There will be a couple of ounces left in the 28-ounce can. Save it. You will use it in assembling the lasagne.) This is the lasagne we have made and sold for a decade. Several things set this version apart from the dozens of other lasagne recipes. Its sauce is strongly seasoned with oregano. It calls for a thick filling of bechamel instead of ricotta cheese. It uses feta cheese to step up the flavor of the dish. And it takes advantage of fresh lasagne noodles, which can go into the dish with no precooking. Our sales of this product are the best proof that the formula works. PREPARE-AHEAD/SERVING NOTES: Make a day ahead and bake when needed, or do as we do and freeze. Take the lasagne straight from the freezer to the oven and adjust the cooking time accordingly. Caution: Be sure to let the lasagne sit 20 minutes before serving. ESSENTIAL GEAR: Shallow baking pan (9 by 13 inches) To make sauce, cook ground beef in a saute pan over medium heat until pink is gone and meat is crumbly. Remove from heat and pour meat through a colander to drain off all fat. Reserve meat. (Be certain it is well-crumbled. If it is not, break it up using a potato masher or large wooden spoon.) In the same saucepan, heat olive oil and add onions, oregano, garlic, basil, salt, black pepper, and red pepper flakes. Cook over medium heat until onions are translucent. Add wine, bring to a boil, and cook until alcohol has evaporated--- about 10 minutes. Stir in tomatoes. Add spinach and reserved meat. Continue simmering for a few minutes. Remove from heat and reserve. Mix together mozzarella and feta cheeses and set aside. To make bechamel, heat milk, cream, white pepper, thyme, nutmeg, and basil in a small saucepan until it nears a boil. Turn off heat. Melt butter in a medium-size saute pan. When foam from butter recedes, remove from heat, add flour, and mix well. Return to medium-low heat and, stirring frequently, simmer for 2 to 3 minutes to cook, but not brown, the flour. Gradually stir in hot milk and cream mixture. Raise heat to medium-high and continue stinnng until mixture is smooth and thick--about 5 minutes. Add Parmesan and Romano cheeses and whisk until smooth. This should be the texture of wallpaper paste, not of the white sauce more often associated with bechamel. To make topping, mix together bread crumbs, Parmesan, and parsley. Reserve. (continued in part 2)
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