White Lasagna Lasagna Bechamel Recipes

Steps:

• Melt butter in a heavy-bottom, medium saucepan over medium-low heat. Add flour, whisking constantly. Cook, whisking occasionally, 2 to 3 minutes; do not let roux brown.
• Whisking constantly, add about 2 tablespoons hot milk to saucepan.
• Pour half of the remaining hot milk into the saucepan in small increments, whisking the mixture constantly, until a smooth paste forms.
• Whisk remaining milk into pan; add nutmeg and salt. Cook, stirring with a wooden spoon, making sure to scrape bottom and sides, until sauce is thick and creamy, about 15 minutes; if any lumps form, stir sauce rapidly with a whisk. Season with pepper; remove from heat. Let sauce stand until lukewarm, about 30 minutes, before assembling lasagna.

Steps:

• In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the tomatoes, tomato paste, bouillon and seasonings. Cover and cook over medium-low heat 20 minutes, stirring occasionally. , Meanwhile, melt butter in a large saucepan; stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir until thickened, about 1 minute. Remove from the heat and stir in half the cheese; set aside. , Pour half the meat sauce into an ungreased 13x9-in. baking dish. Layer with half the lasagna noodles and remaining meat sauce. Top with remaining noodles. Pour white sauce over noodles. Sprinkle with remaining cheese. , Cover and bake at 400° until bubbly and noodles are tender, 40 minutes. If desired, uncover and broil 5-6 inches from heat until lightly browned, about 2 minutes. Sprinkle with parsley as desired.

Steps:

• Prepare meat sauce: Heat a large Dutch oven over medium-high heat. Add ground sirloin and sausage; cook and stir until browned and crumbly, about 8 minutes. Drain and set aside.
• Add olive oil to the Dutch oven. Add onion and salt and cook over medium-high heat, stirring often, until softened and translucent, about 5 minutes. Stir in garlic and saute until fragrant, about 2 minutes. Add crushed tomatoes, red wine, tomato paste, sugar, black pepper, and crushed red pepper; stir until well combined. Stir in cooked meat and bring mixture to a boil. Reduce heat to medium-low, and simmer for 30 minutes. Remove from the heat and stir in basil and parsley.
• While sauce is simmering prepare bechamel: Melt butter in a saucepan over medium heat. Whisk in flour, and cook, whisking constantly, for 3 minutes. Whisk in milk, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, for 15 minutes. Season with salt, pepper, and nutmeg. Remove from the heat and whisk in ricotta until smooth. Let stand 10 minutes.
• At the same time, bring a large pot of lightly salted water to a boil. Cook 12 lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water.
• Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
• Spoon 1/2 cup meat sauce into the bottom of the prepared dish. Place 4 noodles across sauce. Spoon 1/3 of remaining meat sauce over noodles. Add 1/2 of the bechamel sauce, then sprinkle with 1/3 of the mozzarella and 1/2 of the Parmesan cheese. Repeat layers once more. Top with remaining 4 noodles, remaining sauce, and remaining mozzarella cheese.
• Cover and bake in the preheated oven for 45 minutes. Uncover and bake until golden and bubbly, 10 to 15 minutes longer. Remove from the oven and let stand 15 minutes before serving. Sprinkle with additional fresh basil leaves.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a 10x15 inch lasagna pan with cooking spray.
• Place the spinach in a medium bowl. Microwave, uncovered, on high for 4 minutes. Mix in ricotta. Beat the egg with a wire whisk, and add it to the spinach and ricotta. Stir well to blend.
• Combine pasta sauce with milk in a medium bowl. Mix well.
• Spread about 1/2 cup pasta sauce mixture evenly in the bottom of the dish. Place 3 uncooked noodles over the sauce. Spread half of the spinach mixture over the noodles. Sprinkle with half of the carrots and half of the mushrooms. Place 3 more noodles over the vegetable mixture. Pour 1 1/2 cups sauce over the noodles. Spread the remaining spinach mixture over the sauce, followed by layers of the remaining carrots and mushrooms. Place 3 more noodles over the vegetables. Pour remaining sauce evenly on top. Sprinkle with the mozzarella cheese. Spray a sheet of aluminum foil with cooking spray. Cover the dish tightly with aluminum foil, spray side down.
• Bake for 50 to 60 minutes. Remove from oven, uncover, and spoon some sauce over the exposed top noodles. Turn the oven off, and place the uncovered dish back into the warm oven for 15 more minutes. Serve at once, or let rest until ready to serve.

Steps:

• Meat Sauce: Brown ground meat until no longer pink. Drain off fat, if any, and add the white wine. Cook, stirring bits up from the bottom, until the wine has evaporated. Add spaghetti sauce, bring to a simmer, move to back burner, turn heat to lowest setting, cover.
• Bechamel Sauce: In large saucepan, melt butter over medium heat. Whisk flour into butter and allow to cook for 2 minutes. Slowly add milk, continuing to whisk until the mixture is smooth and begins to thicken. Add salt, pepper and nutmeg, reduce heat to lowest setting, cover.
• Preheat oven to 400 degrees. Bring water to a boil and prepare dry noodles according to package directions. If using no-boil noodles, take boiling water off heat, add noodles, cover and let sit for 5 minutes before assembling lasagna. I left the no-boil noodles in the hot water during assembly, using tongs to grab, drain and layer noodles as I went.
• Assembly: Use 8x8, 7x11 or similar sized pan. Line bottom of pan with noodles, add about 1/2 cup of meat sauce, then layer about 1/2 cup of bechamel sauce on top. Repeat these layers until all the sauces are used up. Sprinkle the top layer of bechamel with parmesan cheese. Don't fret if there are leftover noodles.
• Bake 40 - 50 minutes or until cheese is golden brown.

Steps:

• Fry beef and onion in a medium saucepan until meat is brown. Drain extra fat.
• Add tomato paste, cubed tomatoes, bouillon cube, Italian seasoning, and first amounts of salt and pepper to the frying pan.
• Cover the pot and simmer for approximately 20 minutes, stirring occasionally.
• Meanwhile, melt butter in a medium saucepan.
• Stir in flour and the second amounts of salt and pepper.
• Gradually add milk. Stir continuously with a whisk.
• Bring the milk to a boil.
• Reduce heat and cook for 1 minute.
• Remove from heat and stir in half the cheese. Set aside.
• Pour 1/2 the meat sauce into a 13"x9"x2" baking dish.
• Cover with 1/2 the noodles.
• Cover with remaining meat sauce.
• Cover with remaining noodles.
• Pour the white sauce over the noodles.
• Sprinkle with remaining cheese.
• Cover and bake for 40 minutes at 400F or until noodles are cooked.