Zesty Lasagna From Parade Magazine
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.
This is one of the best lasagna recipes I have ever made in my life. I’ve tweaked it slightly for my taste over the years, but hands down, it’s my go-to lasagna recipe. I hope you will find it the same. You will not be disappointed. ALWAYS rave reviews from my folks who have tried it.