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Ingredientes
- 1 1/4 lb Grnd beef, lean
- 1/4 c. Extra virgin olive oil, pure
- 1 1/3 c. Onions, coarsley minced
- 1 Tbsp. Oregano, heaping
- 1 1/2 tsp Garlic, finely chopped
- 1 1/2 tsp Basil
- 1 tsp Salt
- 1/4 tsp Black pepper
- 1/4 tsp Red pepper flakes
- 1 c. Dry white wine, (plus 3 Tbsp.)
- 3 1/4 c. Tomatoes, crushed in puree,
- 5 ounce Frzn spinach, thawed, squeeze dry of all liquid
- 3 c. Mozzarella cheese, grated
- 1/2 c. Feta cheese, crumbled
- 1 1/2 c. Lowfat milk
- 1 c. Cream
- 1 x Big healthy pinch white pepper
- 1 x Big healthy pinch thyme
- 1 x Big healthy pinch nutmeg
- 1 x Big healthy pinch basil
- 3 Tbsp. Butter
- 1/3 c. Flour, plus
- 1 Tbsp. Flour
- 1/3 c. Parmesan cheese, grated, plus
- 1 Tbsp. P. cheese
- 3 Tbsp. Romano cheese, grated Uncooked fresh lasagne noodles, sufficient for three layers in a 9-inch by 13-inch pan
- 1/4 c. Unseasoned bread crumbs
- 2 Tbsp. Parmesan cheese, freshly grated
- 1 tsp Parsley, very finely minced
Direcciones
- ***(There will be a couple of ounces left in the 28-oz can. Save it. You will use it in assembling the lasagne.)
- This is the lasagne we have made and sold for a decade. Several things set this version apart from the dozens of other lasagne recipes. Its sauce is strongly seasoned with oregano. It calls for a thick filling of bechamel instead of ricotta cheese. It uses feta cheese to step up the flavor of the dish. And it takes advantage of fresh lasagne noodles, that can go into the dish with no precooking. Our sales of this product are the best proof which the formula works. PREPARE-AHEAD/SERVING NOTES: Make a day ahead and bake when needed, or possibly do as we do and freeze. Take the lasagne straight from the freezer to the oven and adjust the cooking time accordingly. Caution: Be sure to let the lasagne sit 20 min before serving. ESSENTIAL GEAR: Shallow baking pan (9 by 13 inches)
- To make sauce, cook grnd beef in a saute/fry pan over medium heat till pink is gone and meat is crumbly. Remove from heat and pour meat through a colander to drain off all fat. Reserve meat. (Be certain it is well-crumbled. If it is not, break it up using a potato masher or possibly large wooden spoon.) In the same saucepan, heat extra virgin olive oil and add in onions, oregano, garlic, basil, salt, black pepper, and red pepper flakes. Cook over medium heat till onions are translucent/soft. Add in wine, bring to a boil, and cook till alcohol has evaporated- about 10 min. Stir in tomatoes. Add in spinach and reserved meat. Continue simmering for a few min. Remove from heat and reserve. Mix together mozzarella and feta cheeses and set aside.
- To make bechamel, heat lowfat milk, cream, white pepper, thyme, nutmeg, and basil in a small saucepan till it nears a boil. Turn off heat. Heat butter in a medium-size saute/fry pan. When foam from butter recedes, remove from heat, add in flour, and mix well. Return to medium-low heat and, stirring frequently, simmer for 2 to 3 min to cook, but not brown, the flour. Gradually stir in warm lowfat milk and cream mix. Raise heat to medium-high and continue stinnng till mix is smooth and thick-about 5 min. Add in Parmesan and Romano cheeses and whisk till smooth. This should be the texture of wallpaper paste, not of the white sauce more often associated with bechamel.
- To make topping, mix together bread crumbs, Parmesan, and parsley. Reserve.
- (continued in part 2)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 287g | |
| Recipe makes 10 servings | |
| Calories 497 | |
| Calories from Fat 309 | 62% |
| Total Fat 34.76g | 43% |
| Saturated Fat 16.31g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 99mg | 33% |
| Sodium 732mg | 31% |
| Potassium 495mg | 14% |
| Total Carbs 15.49g | 4% |
| Dietary Fiber 1.7g | 6% |
| Sugars 4.97g | 3% |
| Protein 26.78g | 43% |
