Recipe for cooking sunday night lasagna
Recipes from Italy :: Italian Spaghetti, Linguine and other Pasta
Sauce2 med.-size onions, diced
2 red bell peppers, diced
2 Tbsp. minced garlic
2 Tbsp. olive oil
1 1/2 lb. (one and a half lbs. ) ground beef chuck
1 lb. ground pork or spiced turkey sausage
1 (2 1/2 pound) can Italian plum tomatoes, crushed
12 oz. tomato paste
1 Tbsp. finely-grated orange zest
2 tsp. sugar
2 tsp. dried oregano
2 tsp. dried basil
1/4 tsp. red pepper flakes
Cook onions, peppers and garlic in olive oil in a large pot over med.-low heat for about 10 to 15 mins. or until wilted and golden, stirring. Add meat in small clumps and brown well over med. heat, breaking it up with a fork. Stir in remaining sauce ingredients; let it come to a boil. Reduce heat to med.-low and simmer uncovered or without a lid, stirring occasionally, for 3 hours.
Béchamel Sauce
4 Tbsp. unsalted butter
1/4 c. flour
2 c. milk, scalded
1/8 tsp. nutmeg
Salt and pepper, to taste
Melt butter in a heavy saucepan; whisk in flour. Cook over low heat, whisking, until fully blended, about 2 to 3 mins. Add milk in a slow stream, whisking constantly until smooth. Cook, whisking constantly until thickened, 4 to 5 mins. Add nutmeg, salt and pepper.
3 1/2 c. ricotta cheese
2 Tbsp. chopped parsley
1 Tbsp. dried oregano
3/4 tsp. ground nutmeg
Salt and pepper, to taste
8 lasagna noodles, cooked
2 c. (1/2 pound) grated mozzarella cheese
Preheat oven to 350 degrees fahrenheit.
In mixing bowl, combine ricotta, parsley, oregano, nutmeg, salt and pepper; stir well. Place 2 c. of the Sauce in a 13 x 9-in. baking dish. Arrange 4 lasagna noodles on top of sauce. Over the noodles, spread half of the ricotta mixture, 2 c. Sauce and 1 c. Béchamel Sauce, then sprinkle and distribute with 1 c. mozzarella. Repeat with remaining noodles and ricotta, 2 c. Sauce, remaining Béchamel sauce and mozzarella. There will be some Sauce left over.
Cover dish loosely with aluminum foil, place on a baking sheet and bake for 1/2 an hour.
Remove foil and bake 15 mins. more or until cheese is melted and bubbly. Remove dish from oven and allow to rest 10 to 15 mins. before serving.
