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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