Subj : St. Luigi 10
To   : All
From : Dave Drum
Date : Wed Feb 24 2021 16:49:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Luigi's Lasagna Al Forno
 Categories: Pasta, Vegetables, Cheese, Sauces, Wine
      Yield: 10 Servings
 
    1/2 lg Onion; minced
      1 lg Carrot; peeled, thin sliced
      1    Rib celery; thin sliced
      4 cl Garlic; sliced
    1/4 c  Extra virgin olive oil
     56 oz (2 cans) plum tomatoes
           Salt, pepper & sugar
           Red pepper flakes
    1/2 c  Red wine
      2 c  Milk
      4 tb Unsalted butter
      4 tb All-purpose flour
    1/2 ts (ea) salt & white pepper
           Nutmeg
           Extra virgin olive oil &
           - salt for cooking noodles
    3/4 lb Lasagna noodles
     15 oz Ricotta cheese
    1/4 lb Mozzarella; thin sliced
           Grated Parmesan cheese;
           - (opt)
 
  To make the sauce, saute the 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" 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 375ºF/190ºC oven for
  about 30 min. Remove from the oven and sprinkle with
  Parmesan cheese before serving.
  
  Makes 10 servings.
  
  RECIPE FROM: https://cookeatshare.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... The KFC Double Down: Chicken is the new bread.
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