Lasagne with Red and White Sauce
Source and licence
"Lasagne with Red and White Sauce" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Lasagne_with_Red_and_White_Sauce, revision 4605235), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Lasagne_with_Red_and_White_Sauce&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4605235
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Italy. Associated with Italy by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 2–3 tbsp olive oil
- 1 onion, chopped
- 2–3 cloves of garlic, minced
- 1 sprig rosemary, leaves removed and minced
- 1 tsp dried oregano
- 2–3 mid-sized carrots, chopped small or shredded
- 1–2 sticks of celery, chopped small
- 1 lb (450 g) ground beef
- 3–4 cups () tomato pulp or crushed tomatoes
- 7–10 basil leaves, finely chopped
- Salt
- Black pepper
- ½ cup (70 g/2.5 oz) flour
- ½ cup (8 tbsp/1 stick/) butter
- 1 quart (950 ml) whole milk, cold
- Pepper
- 4–5 sprigs fresh thyme
- Nutmeg
- 1 box () Lasagna noodles, optionally cooked according to package directions
- 1 ½ cups () grated mozzarella
Method
- Heat olive oil in large pot on medium heat.
- Add the onion and garlic, and stir. Let fry for about 2–3 minutes. Do not let the garlic burn.
- Add rosemary oregano, carrots, and celery. Stir and cook for another 2 minutes.
- Stir in the ground beef. Cook until it is fully browned.
- Stir in the tomato pulp, basil, salt, and pepper.
- Cook everything for about 20 minutes, stirring occasionally. If it gets too thick, add some water.
- Melt the butter in a heavy-bottomed pot over medium-low heat.
- When the foam has subsided, add the flour and whisk until it is smooth and free of lumps. This is called a roux.
- Cook the roux for 5–6 minutes on low until the floury taste has disappeared. Do not let it brown.
- Gradually stir in the cold milk until fully incorporated, with no lumps.
- Cook over medium heat, stirring until the mixture comes to a simmer.
- Simmer, stirring, for a few more minutes.
- Stir in the salt, pepper, thyme, and nutmeg.
- Allow the bechamel to cool.
- Preheat oven to 390°F/200°C.
- Cover bottom of casserole dish with a bit of Bolognese sauce.
- Cover with a layer of lasagna noodles, breaking or cutting to fit if necessary.
- Layer on some Bolognese sauce and bechamel sauce. Keep on layering lasagna noodles, Bolognese sauce, and bechamel sauce until you reach the rim of the dish.
- Cover with mozzarella.
- Bake for about 30–40 minutes until the top is golden brown.