happy new year!!
yes i am aware that we’re now 8 days into the year so i guess it’s not really “new” anymore… buuuuuuuuuut i just went back to work yesterday so it’s like my year just started. and let me tell you. that 6a alarm clock going off.
but now it’s back to work and back to recipes.
it doesn’t seem quite right to me to be posting a recipe for lasagna right now… see it’s supposed to be in the EIGHTIES this week. BOO! i mean i can eat pretty much anything any time of year but stuff like lasagna seems to be natural fit to the cold weather. ya know when you’re supposed to be eating these “heavier” meals that are going to keep you all warm and stuff. i don’t need to be kept warm when the temps are in the EIGHTIES!
anyways back to this lasagna…
this is a riff on the very first lasagna i ever made. when i made my first lasagna, spend a night looking all over for all these recipes and i came up with a lasagna with boiled noodles and a ricotta mixture. i still love that but there’s something special about a bechamel sauce which is what this lasagna recipe uses.
i also used jarred sauce for my meat sauce. again… still works perfect. this just happens to use a homemade red sauce. world.of.difference. for.reals.
plus one more bonus…. no boil lasagna noodles!
look let’s get real here. lasagna is not a 30 minute meal. hell. it’s really more like a 2 day meal. i mean you make the red sauce, let that sit overnight. make your bechamel and do the layering of all the layers. (sorry about all the layering of the layers…) then you bake the lasagna for an hour. so the extra little step of not having to boil your noodles ahead of time.
- 1 recipe meat sauce (below)
- 1 recipe bechamel sauce (below)
- 1 & 1/2 boxes (9 oz box) no boil lasagna noodles
- 3 c mozzarella cheese
- 1 c parm cheese
- preheat oven to 350F.
- spoon about ¼ c – ½ c of meat sauce into the bottom of a 9×13 pan, just enough to give the bottom a very light coating. add a layer of lasagna noodles. top with a layer of meat sauce. add the next layer of noodles; top with a layer the bechamel and cover with 1 c mozzarella cheese. continue with another layer of noodles followed by meat sauce; another layer of noodles then the bechamel and mozzarella cheese. add a final layer of noodles, top with remaining meat sauce and final 1 c of mozzarella and the 1 c parm. cover with foil. bake covered for 45 min; remove foil and cook an additional 15 min to get the cheese on top all brown and bubbly. remove from oven and let cool 20 min before slicing.
- 4 oz pancetta, diced
- 5 cloves garlic, roughly chopped
- 3 tbs olive oil
- 1 red onion, diced
- 2 – 28 oz cans whole peeled tomatoes, blended until smooth
- 4 tbs tomato paste
- 2 tbs sugar
- 1 & 1/2 tbs italian seasoning
- red pepper flakes, to taste
- salt, to taste
- pepper, to taste
- bay leaf
- 1/2 lb ground veal
- 1/2 lb ground pork
- 3/4 lb ground beef
- 1/4 lb Italian sausage
- heat oil in a large pot over medium heat. add diced pancetta and cook until lightly browned. add the garlic and onion, cook until soft. add tomato paste, cook 1 min. add the whole tomatoes, sugar, italian seasoning, red pepper flakes, salt, pepper and bay leaf. let simmer on low while you brown the meats together.
- when the meats are browned, add to the red sauce and let simmer on low 4-6 hours, stirring occasionally. you can also combine the red sauce and meats in a slow cooker and cook on low for 4-6 hours.
- 3 & 1/2 c milk, warm
- 1 & 3/4 c parm cheese
- 4 tbs butter
- 1/4 c flour
- in a medium saucepan, melt the butter over medium heat. add the flour and cook, whisking constantly, for 1 minute. whisk in the milk in a steady stream and simmer for 2 minutes, whisking constantly. remove from the heat, stir in parmesan and season with salt and pepper. let cool, stirring occasionally to prevent a skin from forming.
like i said… this isn’t your weeknight lasagna. but it’s totally worth having on the weekend. i would serve it with a salad tossed with some oil and vinegar. mmmmmmmmmmmmmmmmmm…..