Sunday, May 30, 2010

Classic Italian Lasagna- fun to make and try!

Classic Italian Lasagna

Red Sauce:
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 4 cloves fresh garlic, finely minced (or 1/2 t garlic powder)
  • 1/2 large onion, diced (about 1/2 cup)
  • 8 ounces mushrooms, chopped
  • 2 (8-ounce) cans tomato sauce
  • 1 (6-ounce) can tomato paste
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 2 teaspoons Italian seasoning (or a mix of dried oregano and basil) (I threw in some ready-made spaghetti seasoning instead so I knew I liked the red sauce)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

White Sauce:
  • 3 cups milk (not skim, I used 1%)
  • 5 tablespoons flour
  • 4 tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 12 of the no-boil noodles, of which I far prefer the Barilla brand)
  • 1 pound ground turkey or beef
  • 1 pound mozzarella cheese, shredded
  • 8 ounces Parmesan cheese, shredded

  1. Preheat the oven to 350 degrees. Lightly grease a 9X13-inch baking pan with cooking spray or with a napkin dipped lightly in olive oil and set aside.
  2. In a large skillet, brown the ground turkey over medium-high heat, breaking the meat apart into pieces with a wooden spoon. When turkey is cooked through, drain the grease and set aside.
  3. In a medium-size saucepan over medium-high heat, add 2 tablespoons olive oil and one tablespoon butter. Add a pinch of salt and pepper. When oil/butter is hot, add the garlic, stirring constantly. When the garlic is lightly browned, but NOT burned, add the onion and mushrooms. Continue cooking on medium-high heat until the vegetables are soft and browned and the fluid has mostly cooked out. Remove from heat and either using a handheld immersion blender or transferring the vegetables to a blender, blend the vegetables to a paste-like mixture. Return the pot to the heat (pour the pureed vegetables back in, if using a stand-alone blender) and add the tomato sauce and tomato paste. Stir to combine. Then add the diced tomatoes, Italian seasoning, salt and pepper. Stir. Cover and let the sauce sauce simmer for 30 minutes over medium-low heat, stirring occasionally. Right before using the red sauce in the lasagna, stir in the reserved ground turkey.
  4. Also while the red sauce is cooking, melt the four tablespoons butter and when melted, add the flour, stirring constantly to combine and letting the mixture cook, while stirring, for a minute or two. Gradually add in the milk, whisking constantly. Add the salt and pepper. Slowly whisk the white sauce, ensuring it doesn’t burn on the bottom of the pan, while cooking it over medium heat. Continue slowly stirring or whisking while the white sauce cooks and thickens quite a bit, about 5-7 minutes. Add a pinch of mozzarella for good luck, if you wish!
  5. To begin layering the lasagna, keep in mind that you’ll have three layers of noodles as well as three layers of the sauces and cheese – so plan on splitting all the sauce and cheese piles into thirds so you don’t run out at the end! On the bottom of your lightly greased baking pan, layer three pre-boiled noodles or four no-boil noodles, slightly overlapping the no-boil noodles. Layer the red sauce, white sauce, Parmesan and mozzarella cheeses, spreading all to the edges and top with another layer of noodles. Again, layer the red sauce, white sauce, Parmesan and mozzarella cheeses and top with the final layer of noodles. Layer the sauces and cheeses again.
  6. Cover the lasagna with a greased layer of aluminum foil and bake for 30 minutes. Remove the foil and let the lasagna sit for 15 minutes before cutting and serving.
I know this recipe takes a little time but it is so much more interesting (to me) to spend a little time making something NEW. We were very impressed with this lasagna, and the kids loved it. Us adults did, too.

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