Zesty Lasagna From Parade Magazine

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Here’s yet another recipe I wasn’t able to ‘pin’! This one came out of an April 16, 2000, issue of Parade Magazine. Enjoy!

 

Zesty Lasagna

Lasagna freezes well, so make a double batch to have on hand. This meat sauce is great served over any pasta.

Type: Main Course
Courses: Pasta
Serves: 8 people

Recipe Ingredients

Meat Sauce
2 tablespoons 30ml Olive oil
1 cup 62g / 2.2oz Finely-chopped onion
1 cup 110g / 3.9oz Finely-chopped carrot
1 cup 110g / 3.9oz Finely-chopped celery
2 tablespoons 30ml Minced garlic
1 lb 454g / 16oz Ground beef
1 Plum tomatoes – (28 oz) – crushed, with
Their juices
1/2 cup 118ml Defatted chicken broth
1/3 cup 78ml Tomato paste
2 teaspoons 10ml Worcestershire sauce
1 teaspoon 5ml Tabasco sauce
1/2 cup 73g / 2.6oz Chopped parsley
1/2 cup 73g / 2.6oz Chopped basil
1 1/2 teaspoons 7.5ml Sugar
1 teaspoon 5ml Chili powder
1 teaspoon 5ml Dried oregano
1 teaspoon 5ml Dried basil
1/4 teaspoon 1.3ml Ground nutmeg
Salt – to taste
Freshly-ground black pepper – to taste
Béchamel Sauce
4 tablespoons 60ml Unsalted butter
1/4 cup 15g / 0.5oz All-purpose flour
2 cups 474ml Milk – scalded
1/8 teaspoon 0.6ml Ground nutmeg
Salt – to taste
Freshly-ground black pepper – to taste
Lasagna
3 1/2 cups 511g / 18oz Ricotta cheese
1/4 cup 36g / 1.3oz Coarsely chopped basil
2 tablespoons 30ml Chopped parsley
1 tablespoon 15ml Dried oregano
3/4 teaspoon 3.8ml Ground nutmeg
8 Cooked lasagna noodles – (to 10)
2 cups 292g / 10oz Grated mozzarella cheese

Recipe Instructions

Prepare the Meat Sauce: Heat oil in a pot over low heat. Add onion, carrot, celery and garlic; cook, stirring, 8 minutes. Add beef; brown over medium heat, about 10 minutes. Stir in remaining sauce ingredients. Simmer over low heat, uncovered, for 30 minutes, stirring occasionally.

Prepare the Bechamel Sauce: Melt butter over low heat, whisking in flour; cook for about 2 to 3 minutes. Slowly add milk, whisking until smooth. Continue whisking until thickened, 4 to 5 minutes. Season with nutmeg, salt and pepper.

Preheat the oven to 350 degrees. Combine the ricotta, basil, parsley, oregano, nutmeg, salt and pepper. Stir well.

Place 2 cups of the meat sauce in a 13- by 9- by 2-inch baking dish. Top with half the noodles, followed by half the ricotta mixture, 2 cups meat sauce, 1 cup bechamel and 1 cup mozzarella. Repeat with remaining ingredients in the same order.

Cover the dish with foil; bake for 30 minutes. Remove the foil; bake for 15 minutes or until the mozzarella is melted and bubbly. Let rest for 15 minutes before serving.

This recipe yields 8 servings.

Per serving: 745 calories, 56g carbohydrates, 40g protein, 40g fat, 132mg cholesterol.

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