Gourmet Lasagne Italiano Lasagna Filling 1 lb. Lasagna, cooked & drained 1 cup Grana Padano, grated 6 oz. Bel Paese* cheese, thinly sliced 2 tbsp butter, cut into small pieces Meat Sauce 1/2 medium onion, sliced 1 clove garlic, minced 2-3 tbsp vegetable oil 1 lb. lean ground beef 1 can (28 oz) crushed tomatoes 1 tsp. dried basil leaves 1/2 cup thinly sliced celery 1/2 cup thinly sliced carrot Bechamel Sauce 2 tbsp butter 2 tbsp all-purpose flour 3/4 cup milk White pepper * Remove wax coating and moist, white crust from cheese. Directions For Bechamel Sauce, in small saucepan, melt butter. Stir in flour, cook for 2 minutes. Slowly blend in milk. Add white pepper to taste. Cook over medium-low heat, stirring constantly, until thick and bubbly. Set aside. Preheat oven to 350 degrees F. Grease 13 x 9 inch baking dish. Set aside. For meat sauce, in large skillet or Dutch oven, saute onion and garlic in vegetable oil until tender. Add ground beef and cook until browned, stirring occasionally. Add tomatoes, basil, celery and carrot. Reduce heat to low. Cover and cook about 45 minutes. Remove cover and simmer 15 minutes. Arrange a third of the lasagna noodles in bottom of prepared baking dish. Add half the Bel Paese. Spread with meat sauce. Repeat layers of noodles and Bel Paese. Spread with Bechamel Sauce. Top with layer of noodles. Dot with butter. Sprinkle with Grana Padano. Bake until light golden brown, 30 to 40 minutes. Lasagna Bravo 1-1 lb. package lasagna noodles, ridged cooked to the package directions. Meatsauce 1/4-cup olive oil 2 tbsp. Garlic, chopped 1-cup onions chopped 1 bay leaf 2 -29 oz. tomato sauce canned. 1-12 oz. can tomato paste 8 oz. water ¾ cup granulated sugar 2 tbsp. Dried basil 1/4 tsp. dried oregano 2 tsp. Ground black pepper 1/2 tsp. salt 1 lb. Lean ground beef Riccotta mixture 2 - 15 oz. Ricotta cheese 3 eggs 1/2 cup grated Parmesan 1 tbsp. Dried basil 1 tsp. Ground black pepper 3 tbsp. Chopped fresh parsley Whip all the ingredients together Directions Combine the olive oil, garlic onions and bay leaf in a saucepot. Sauté until golden brown, do not burn. Add the tomato sauce, the tomato paste and the water, add the seasoning and cook on low heat for 1 1/2 hours. While the sauce is cooking, cook the ground beef in the oven until done or at least 160 degrees f. Drain off the fat from the meat then chop the meat up fine and add it to the sauce. This sauce is better if it is made the day before the lasagna. Spread a thin layer of sauce on the bottom of a baking dish. Place a layer of lasagna over the sauce. Place 1/2 the amount of ricotta filling and spread it evenly over the noodles, then a layer of lasagna noodles with meat sauce, another layer of noodles, then the final layer of ricotta, then lasagna noodles Top the noodles with meat sauce Sprinkle with additional cheese if desired. Bake at 350 degrees for 45 minutes, let stand for 10 minutes
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