Emprimir
Correo Electrónico
Add a photoRaciónes: 10
Ingredientes
- 1/2 x onion, minced
- 1 x carrot, peeled and sliced very thin
- 1 stalk celery, sliced very thin
- 4 x cloves garlic, sliced
- 1/4 c. extra virgin olive oil
- 2 x 28 ounce cans plum tomatoes salt, pepper, and sugar (optional), to taste red pepper flakes, to taste (optional
- 1/2 c. red wine
- 2 c. lowfat milk
- 4 Tbsp. unsalted butter
- 4 Tbsp. all-purpose flour
- 1/2 tsp salt
- 1/2 tsp white pepper nutmeg, to taste extra virgin olive oil and salt for cooking lasagna noodles
- 3/4 lb lasagna noodles
- 15 ounce ricotta cheese, (1 container)
- 1/4 lb mozzarella, (1/4 to 1/3) cheese, thinly sliced FOR THE SAUCE
Direcciones
- Grated Parmesan cheese (optional) To make the sauce, sauteethe onions, carrot, celery, and garlic in the extra virgin olive oil till golden brown. Add in the tomatoes, mashing them in the pot as they are added. Bring to a boil, then simmer over low heat, uncovered, for 1 hour. Add in salt, pepper, sugar, and red pepper flakes; cook for another 1/2 hour, covered. In the last 20 min of cooking, add in the red wine.
- To make the bechamel sauce, bring the lowfat milk to a simmer in a small saucepan.
- Heat the butter in another saucepan and gradually whisk in the flour. Cook for about 2 min, but don't let the mix turn brown. Remove the saucepan from the heat and add in the warm lowfat milk, whisking constantly. Return the saucepan to low heat and cook, whisking constantly, for 5 - 10 min, or possibly till the sauce is medium thick. Add in the salt, pepper, and nutmeg.
- Cook the lasagna noodles in salted boiling water, with a few drops of extra virgin olive oil, till al dente. Drain.
- In a 9-by-13-inch baking dish, spoon sufficient tomato sauce to just cover the bottom of the pan. Cover with a layer of lasagna noodles, then some tomato sauce. Spoon on a third of the ricotta cheese, then a third of the bechamel sauce. Cover with a layer of pasta, then tomato sauce, a third of the ricotta and a third of the bechamel. Repeat one more time. Top with a layer of sliced mozzarella cheese. Bake in a 375-degree oven for about 30 min, or possibly till piping warm. Remove from the oven and sprinkle with optional Parmesan cheese before serving.
- Makes 10 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 347g | |
| Recipe makes 10 servings | |
| Calories 392 | |
| Calories from Fat 160 | 41% |
| Total Fat 18.11g | 23% |
| Saturated Fat 8.4g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 720mg | 30% |
| Potassium 653mg | 19% |
| Total Carbs 41.16g | 11% |
| Dietary Fiber 2.2g | 7% |
| Sugars 10.36g | 7% |
| Protein 15.27g | 24% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
