Lasagna With Fall Begetables Gruyere And Sage Bechamel Recipes

Steps:

• Heat olive oil and 1 tablespoon butter in a large Dutch oven over medium heat. Add pancetta; cook and stir until browned, about 8 minutes. Add celery, carrots, and onion; cook, stirring occasionally, until very soft, about 15 minutes. Stir in beef and pork. Season with salt and pepper. Cook until evenly browned, about 20 minutes.
• Pour white wine into the Dutch oven; cook until alcohol evaporates, about 5 minutes. Stir in crushed tomatoes, tomato paste, and sugar. Bring to a simmer; reduce heat to low, cover and simmer Bolognese sauce, stirring occasionally and skimming fat off the surface, about 3 1/2 hours. Stir in beef broth, 1/4 cup at a time, if sauce looks dry.
• Stir heavy cream and 1/2 cup milk into the Bolognese sauce; mix well. Cover and cook over very low heat until flavors combine, about 30 minutes.
• Melt 5 tablespoons butter in a large saucepan over medium heat. Stir in flour until a smooth paste forms; cook and stir until paste turns a golden sandy color, about 7 minutes.
• Increase heat to medium-high and slowly whisk 4 cups milk into the saucepan. Bring to a gentle simmer; reduce heat to medium-low and add bay leaf. Continue simmering, stirring occasionally until bechamel sauce is thick and smooth, about 10 minutes. Season with salt and nutmeg; discard bay leaf.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
• Spread 1/4 cup bechamel sauce in the bottom of the baking dish. Cover with 1 lasagna sheet; prick in several places with a paring knife. Spread 1/2 cup bechamel sauce and 1/2 cup Bolognese sauce on top. Sprinkle 1/4 cup Parmesan cheese on top.
• Repeat layers 7 times with remaining lasagna sheets, bechamel sauce, Bolognese sauce, and Parmesan cheese. Cover lasagna with aluminum foil and place on a rimmed baking sheet.
• Bake lasagna in the preheated oven until bubbly, about 25 minutes. Remove aluminum foil and continue baking until cheese is browned, about 20 minutes more. Let cool before serving, about 15 minutes.

Steps:

• In a Dutch oven, cook onion in olive oil over medium heat until tender, 4-5 minutes. Add garlic; cook 1 minute. Stir in tomato paste and cook, stirring constantly, until fragrant, 3-4 minutes. Add crushed tomatoes, water, fresh basil, 2 teaspoons sugar and salt. Bring to a boil; reduce heat. Simmer 1 hour, stirring occasionally., Meanwhile, cook bulk sausage in a skillet over medium heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Add to sauce; simmer until mixture is thickened, about 1 hour longer., While sauce simmers, preheat oven to 350°. Place sausage links on a rimmed baking sheet; roast until cooked through, 35-40 minutes. Remove and let cool slightly; slice into 1/4-in.-thick pieces., In a small bowl, mix ricotta cheese, 1 cup mozzarella cheese, egg, dried basil and remaining sugar., In a greased 13x9-in. baking dish, spread 2 cups sauce. Arrange 4 noodles over sauce; spread with a third of the ricotta mixture. Add 7 provolone slices, a third of the sliced sausage and 1-1/2 cups mozzarella cheese. Repeat layers 2 more times, using only 1 cup sauce per layer. Spread with 2 cups sauce (reserve remaining sauce for serving on the side), remaining 2-1/2 cups mozzarella cheese and the Parmesan cheese (dish will be full)., Place dish on a rimmed baking sheet and bake, uncovered, until bubbly and deep golden brown, 60-65 minutes. Let stand 15 minutes before serving. Serve with remaining meat sauce.

Steps:

• Bring a large pot of salted water to a boil. Cook the lasagna noodles 3 to 4 minutes less than the package directs. Drain, reserving 1 cup pasta water, and pour the pasta onto a baking sheet to cool. Drizzle with olive oil to prevent the pasta from sticking and set aside until ready to assemble.
• For the Bolognese: Place a heavy-bottomed pan over medium-high heat and add the oil. Add the beef, season with salt, and cook, breaking up any lumps, until it begins to brown. Move the beef to one side of the pan, add the squash and cook until it begins to brown and soften, 2 to 3 minutes. Add the onions, celery and garlic with a large pinch of salt and cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 5 minutes. Stir in the tomato paste and toast for a few minutes until it looks rusty. Add in the white wine, scraping the brown bits from the bottom of the pan with a wooden spoon. Add the crushed tomatoes and thyme bundle and bring to a simmer. Stir in the reserved 1 cup pasta water and cook over low heat, partially covered, until the sauce has thickened and reduced, at least 20 minutes. Season with salt and pepper and remove the thyme bundle.
• For the bechamel: Melt the butter in a heavy-bottomed saucepot over medium heat. Whisk in the flour until it forms a wet sandy consistency. Slowly whisk in the milk and bring to a gentle boil. Reduce to a simmer, then whisk in the nutmeg and 1 teaspoon each salt and freshly ground black pepper. Cook, stirring often, until thickened and smooth, 10 to 15 minutes. Remove from the heat and whisk in the ricotta, pecorino and egg yolks, then set aside to cool slightly.
• Preheat the oven to 375 degrees F. Line a baking sheet with foil. Place a 7-quart roasting pan or a lasagna pan on the baking sheet.
• To assemble: Spoon a layer of Bolognese into the pan, covering the whole bottom. Add an even layer of noodles and press into the sauce. Add a layer of Bolognese over the noodles, then another layer of pasta. Spoon some of the bechamel over the noodles, covering the entire surface. Add another layer of pasta, pressing down gently. Spoon a layer of Bolognese to cover the surface. Repeat the layering, ending with a layer of Bolognese on top. Sprinkle with the mozzarella, then cover with foil and bake until completely warmed through, 45 minutes to 1 hour.
• Uncover and continue to bake until golden brown and crusty on top, about 10 minutes. Sprinkle with grated Parmesan and let set 20 to 30 minutes before serving.

Steps:

• BECHAMEL: 1. Place flour in a Dutch oven, and gradually add milk, stirring with a whisk. 2. Add 1/2 cup onion, sage, shallots, 1/2 teaspoon salt, and bay leaf. 3. Bring the mixture to a boil; cook 1 minute or until thick. 4. Strain béchamel through a sieve over a bowl, and discard solids. Set the béchamel aside. FILLING: 1. heat 1 1/2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add 2 1/2 cups onion and garlic; sauté 3 minutes. 2. Add 1/2 teaspoon salt and spinach; sauté 2 minutes or until spinach wilts. Set aside. 3. Combine 1 1/2 teaspoons oil, 1/2 teaspoon salt, mushroom, and sweet potato on a jelly roll pan coated with cooking spray. Bake at 450° for 15 minutes. 4. Combine cheeses; set aside. NOODLES: 1. Soak noodles in warm water in a 13 x 9-inch baking dish 5 minutes. Drain. ASSEMBLY: 1. Spread 3/4 cup béchamel in bottom of a 13 x 9-inch baking dish coated with cooking spray. 2. Arrange 3 noodles over béchamel; top with half of mushroom mixture, 1 1/2 cups béchamel, and 1/3 cup cheese mixture. Repeat and top with 3 noodles. Spread remaining béchamel over noodles. 3. Bake at 450° for 20 minutes. 4. Sprinkle with remaining cheese; bake an additional 10 minutes. Let stand 10 minutes before serving.

Steps:

• Preheat oven to 375°F In a medium bowl, mix cheese layer ingredients together well and set aside.
• VEGETABLES: In a large skillet, heat the onion and garlic over medium heat. Sauté until the onions are translucent. Add the zucchini and mushrooms. Saute until the water has evaporated from the zucchini. Add sliced tomatoes, tomato paste and seasonings. Cook to reduce and thicken. Set aside.
• BECHAMEL: Melt the butter in a medium saucepan over medium heat. Whisk in the flour slowly until the roux, whisk or stir for about 1-2 minutes.
• Add the milk slowly while whisking constantly to avoid lumps. Cook over medium heat for about 5 minutes until the béchamel comes to a medium thickness (soft paste texture) Remove from heat and rest 2 minutes, stirring occasionally, to cool slightly. While whisking, slowly add the eggs a little at a time until incorporated well.
• ASSEMBLY: To a 9x13 pan, Spread a thin layer of Bechamel sauce into the bottom of the lasagna pan. Place a layer of cooked lasagna sheets, cut to fit into the pan if necessary. Add a thin layer of cheese mixture, then some spinach, followed with a vegetable layer. Repeat.
• Continue layering in this manner until ingredients are used up. Pour the remaining Bechamel sauce over top. Bake for 40-45 minutes or until bubbly. Let stand for 10-15 minutes before slicing.