|I've been using this brand of tomatoes for sauces and love them. In San Diego you can find them at Mona Lisa|
For the Bechamel
- In a 2-quart saucepan, melt the butter. When the foam subsides, whisk in the flour. White bubbles will begin to form on the bottom and sides of the pan. Once the bubbles begin to form, cook the roux whisking constantly for 2 to 3 minutes.
- Diva Wisdom: The reason to cook the roux this long is to cook the flour, so the resulting sauce doesn’t have a floury taste. If you have ever had a sauce, gravy or soup that tastes like flour it’s because they didn’t totally cook the flour before adding the liquids. Also, the flour and fat form a bond that prevents the sauce from separating when it’s reheated.
- Gradually add the broth, whisking until blended. Add the milk, salt and pepper, and bring the mixture to a boil, whisking constantly.
- Remove the sauce from the stove and gradually stir in the cheese, until it melts. Taste the sauce for seasoning and correct with additional salt and pepper as necessary.
- Note: Barilla makes a thin lasagna noodle that needs no pre-cooking or soaking in water and I find that a real plus. When using the no-cook noodles, remember that you will need extra sauce to soften the noodles that is why there is a greater quantity of sauce in this recipe than there would be if you were using pre-cooked or fresh pasta noodles. If you use fresh pasta sheets, you don’t need to pre-cook the noodles, just proceed with the recipe as directed.
- Heavily coat the bottom and sides of a 13-by-9-inch baking dish or two 9-inch square baking dishes if you would like to make smaller lasagna with non-stick cooking spray.
- Spread 1 cup of the Bolobnese on the bottom of the dish and top with lasagna noodles. Combine the Parmigiano, Romano and mozzarella cheeses in a bowl.
- Spread a thin layer of the Romano cream sauce across the top of the noodles, top with mozzarella mixture, and continue layering, using 4 layers of noodles and ending with the Bolognese.
- Top the casserole with the remaining mozzarella and grated cheeses. Cover the casserole and refrigerate for up to 2 days, or freeze for 4 months. Defrost and bring the casserole to room temperature before baking. Any remaining Bolognese may be frozen for a later use. (You shouldn’t have any cream sauce left)
- Preheat the oven to 350 degrees. Bake the lasagna covered with aluminum foil for 45 minutes. Uncover and bake an additional 15 to 20 minutes, until the casserole is bubbling, the cheese is melted, and beginning to turn golden. Remove the lasagna from the oven and allow to rest for 10 minutes. Cut into squares and serve.
For dessert I figured chocolate (since we were drinking Sagrantino with the meal) Beth Hensperger, a colleague and fabulous cookbook author posted this on Facebook the other day, and I rushed to the easy bake oven to see if it would work, and presto! This is a decadent chocolate cake, and worth the calories. It's simple to prepare in one bowl then melt some chocolate in heavy cream, and glaze it. Click here for the recipe and thank her for sharing Alice Medrichs' magic.
Buon appetito tutti from Spello.