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Traditional Italian Lasagna
Contributed by: Melinda
This is a traditional method for authentic Italian Lasagne, but I've used some ground turkey/beef combination instead of more traditional meats; pork, veal, sausage or all beef. You could also use homemade pasta sheets.
Pasta sheets for 4 layers
1 lb. ground beef
1.25 lb. ground turkey
1 28 oz. can crushed organic tomatoes
1 cup good red wine
1/2 tsp kosher salt
1 carrot
1 onion
1-2 stalks celery (depending on size)
3-5 cloves garlic, minced
4 cups whole milk
4 Tbl butter
1/4 cup flour
Grated nutmeg or 1/8-1/4 tsp pre-ground nutmeg
Pinch kosher salt
1/2 cup grated parmesan or romano cheese
4-5 cups grated mozzarella cheese
1 cup grated parmesan or romano cheese
1 cup basil leaves, chopped
- Make bechamel: heat whole milk in a saucepan or in the microwave until scalded, but not boiling (tiny bubbles begin around edge at top)
- In a saucepan, melt butter over medium-low heat
- When butter begins to foam, add flour and whisk until no lumps remain
- Add about 1/2 cup of the warm milk and whisk until smooth
- Continue adding milk about 1/2 cup at a time and whisk until smooth
- After you've added about 2 cups of milk, you can add the rest at one time
- Add a large pinch of kosher salt and the grated nutmeg
- Allow the mixture to continue cooking over medium-low heat until thickened (can be adjusted down if it begins to boil or stick too much)
- Turn off heat and add 1/2 cup grated parm or romano
- Make sauce: peel and chop onion into large pieces and place into a food processor
- Remove ends from carrot and celery stalk and cut into several pieces
- Place into food processor with onion and process until finely chopped - like a paste
- Heat a large pot over high heat and add ground meats
- Cook until moisture has evaporated and meat is beginning to brown, using a spoon to break up meat well
- Add 1/2 tsp kosher salt, vegetable paste and minced garlic
- Cook briefly - about 5 minutes or less
- Add 1 cup wine and allow to cook into the meat and vegetables
- Add crushed tomatoes and reduce heat to medium-low
- Allow sauce to cook slowly for at least 1 hour and up to 2 hours, stirring occasionally
- Preheat oven to 375º
- Assemble lasagne: In a 13x9x3 baking dish, place about 1 cup sauce and 1 cup bechamel and spread over bottom of pan
- Place lasagna sheets on top of sauce in a single layer
- Spread sauce over pasta, 1/4 of the bechamel over sauce, 1 cup mozzarella and sprinkle with parmesan
- Spread 1/3 of the chopped basil, then top with pasta
- Repeat layers ending with a layer of pasta, topped with remaining bechamel, remaining mozzarella and parmesan
- Bake for 1 hour, rotating baking dish after 30 minutes
- Let rest, covered lightly with foil for 30 minutes before cutting and serving
During the last half of baking time, if the top starts to brown too much, cover loosely with foil
Questions about this recipe?
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= 30 minutes or less