|
|
 |
LASAGNA |
 |
|
| If you have a big lasagna pan, you may need to increase the quantity of red sauce and make a quantity and a half of béchamel sauce |
|
| Ingredients: |
16 Lasagna Noodles (1 box) or hand-made.
3 quarts Red Sauce
1 quart Béchamel Sauce
8 oz. Mozzarella, Shredded
12 oz. Parmigiano Reggiano, freshly grated
|
|
| Procedures: |
To make the cheese mixture, combine the mozzarella and the Parmigiano Reggiano cheeses in a large bowl, cover and refrigerate until needed.
Lay clean towels on the counter, boil 3-4 quarts of water with salt and oil. Cook the pasta according to box directions. Lay pasta strips on towels.
Grease the bottom and sides of the lasagna pan. Start with an even layer of the béchamel sauce across the bottom of the pan.
Cover with one layer of pasta strips (do not overlap.)
Top with another layer of the béchamel sauce over the layer of pasta, spread evenly.
Spoon a layer of red sauce over the béchamel and spread evenly.
Sprinkle cheese filling over red sauce.
Make four more layers: pasta, béchamel, red sauce, cheese filling.
Finish with a layer of pasta.
Tuck the corners down so they will not burn. Spread béchamel over the top layer of pasta. Dot with butter (3 T).
Sprinkle with parmesan.
New 2011-08-19: Giada recommends a layer of EVOO on top to produce a brown crust.
Bake 350 for about 50 minutes. Stand time 15 minutes before plating.
|
| TOP
|
| Next Layers |
Pasta
Cheese
Red sauce
Béchamel
|
1st layer
Pasta
Cheese
Red sauce
Béchamel
Pasta
Béchamel
| | BOTTOM |
|
|
| Notes: |
2023-12-11: Made for Christmas Eve.
2022-01-02: Served to Bill & Vickie Payne.
2021-12-22: Christmas Eve tradition.
2020-12-12: A large pan for Christmas, using San Georgio "oven-ready" noodles and 3 quarts of Lyd's Red Sauce.
2006-06-21: Added to our cookbook.
|
|
|
02/12/2024
|
|
|
