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    Tuscan Lasagne


    Source of Recipe


    Internet

    List of Ingredients




    Lasagne:
    1/2 lb packaged green or white lasagne
    2 1/2 cups basic tomato sauce or meat sauce, more to taste
    2 cups *béchamel sauce
    3/4 cup Parmesan, pecorino and provolone, grated (or all of one kind if you prefer)
    1 T unsalted butter

    Follow directions on package for cooking the lasagne.
    Preheat oven to 350° F.

    Prepare the béchamel and keep warm. Blend 1/2 cup cheese into sauce.

    At the same time put the tomato sauce on to heat.
    Butter or oil bottom and sides of a rectangular 6x10 inch ovenproof dish.

    Cover the bottom with one layer of cooked lasagne lightly overlapping the lasagne sheets.

    Ladle on 3/4 tomato sauce spreading it evenly with a rubber spatula.

    Add 1/2 cup béchamel sauce and spread evenly.

    Repeat the process two more times.

    Finish with the remainder of the béchamel as the topmost layer.

    Sprinkle the remaining 1/4 cup of cheese on the béchamel and dot with butter.

    Cover with tin foil and bake for 15 minutes.
    Uncover and bake a further 15 or more minutes till a light crust has formed on the surface.

    Can be prepared ahead of time and refrigerated.
    Let stand at room temperature for 1 hour before placing in oven.

    *béchamel:
    2 T unsalted butter
    3 T flour
    2 cups milk heated
    1/8 t nutmeg
    salt and freshly ground white pepper

    Heat milk the milk in a saucepan or in the microwave and keep hot.

    Melt the butter in a saucepan over very low heat till just bubbling.

    Remove from heat making sure butter does not turn brown or burn.

    Add the 1 tablespoon of flour, stirring constantly with a wooden spoon till smooth then add the rest of the flour and stir till smooth.

    Return to medium heat and add 1/4 cup of milk at a time. When milk is absorbed by the butter-flour mixture, add a little more increasing quantities as you go along.

    Add nutmeg, salt and pepper to taste and continue stirring with the sauce at a slow bubble till sauce has the consistency of heavy cream.
    Remove from heat.

    Recipe




 

 

 


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