Lasagna with homemade sauce
I came up with this recipe after looking at a few lasagna recipes in all sorts of magazines. I combined a few techniques to come up with my own version I make a Bechamel sauce to make it creamier....becomes the White Sauce. I also make my own tomato sauce that I combine with the meat...which becomes the Meat Sauce. Of course, you can easily play around with this recipe and amounts to make it your own! But, this is my version...hope you enjoy!"I made some if my own adjustments. I used 1lb hamburger and some Italian sausage. No red wine, didn't have any! I used caned spaghetti sauce, diced tomatoes, and paste. I loved the idea of white sauce, next time I am outing it in each layer. I used butter milk for extra yummy ness. This was delish. I never boil noodles just put them in raw baked 45min" - 1Baker2Baker
Yield: 12 Servings Ready in 2 hours
495 people trying soon
Verified by stevemur
|2 cupsonion; diced|
|5 clovesgarlic; minced or crushed|
|1 1/2 packageground turkey; (2 lbs)|
|6 cantomato paste|
|1 28-oz canwhole tomatoes in juice|
|1 14.5-oz canwhole tomatoes in juice|
|2 tbspred wine|
|2 bay leaves; (up to 3)|
|1 tspkosher salt|
|pepper; to taste|
|dried basil; to taste|
Lasagna with homemade sauce Preparation
You will need:
for a 13x9 pan and a little leftover for a smaller pan(5x5?)
1 package of lasagna noodles prepared according to the directions on the box.
In a food processor, process whole tomatoes(cans) till nice and smooth. Set aside.
In a large soup pot(dutch oven), add oil and heat on med till oil is hot. Add onion and cook till soft about 5-7 minutes.Add ground turkey.Crumble over med heat. Cook till no longer pink.Add garlic stir and cook for 30 seconds. Add tomato paste and processed whole tomatoes....stir. Season with salt, pepper, wine, sugar and spices.Lower heat, simmer and cook for about 1 hr stirring every so often.
16 oz sliced mushrooms
salt and pepper to taste
While the sauce is cooking, you can saute the mushrooms in a skillet with a bit of salt on med-high heat till nicely browned.Set the mushrooms aside.
32 oz carton of ricotta cheese
3 TBS minced fresh parsley
2-3 eggs, lightly beaten
1/4-1/2 cup Parmesan
salt and pepper to taste
In a med. bowl mix all ingredients until thoroughly combined.
Bechamel (White) Sauce:
1 TBS olive oil
3 TBS flour
1 1/2 cups milk, if you need more you can add an additional 1/2 cup
1/2 -1 cup shredded mozzarella cheese
salt,pepper, and nutmeg to taste
In a saucepan, add oil and flour.
Stir to combine. Add milk and stir to combine. Cook until the mixture is thickened about 3 minutes. Add cheese. Season to taste with salt, pepper and nutmeg. Set aside.
Assemble the lasagna:
You will need some dried basil for sprinkling in between the layers and on top.
You will need extra shredded mozzarella cheese for layering. You can use as much or little as you want. You can also use a mixture to include provolone, spicy jack, fontina, or muenster cheese. You get the idea!
Grease a 13x9 glass pan. Place about 1/2 cup of meat sauce on the bottom of the pan and spread it evenly.
Arrange 3 lasagna noodles on top. Place about 1 cup of meat sauce on top of the noodles add about 1 cup of ricotta cheese spread evenly.Add some mushrooms.Sprinkle some mozzarella cheese and basil or skip the mozzarella if you want it even lighter. Repeat layer or layers if you have a deeper pan. Otherwise use an overflow small pan for the rest. To the top layer you can add some white sauce(bechamel) and sprinkle with some shredded cheese(or use sliced cheese or a mixture of both) and basil.At this point you can bake the lasagna at 375 for about 50 some minutes covered. Uncover and bake an additional 20 minutes or till heated through. Or you can cover and place in freezer for a later date. Just bake frozen lasagna covered first and then remove cover and bake until nice and bubbly. Remember to give yourself plenty of time as the frozen lasagna will take quite a bit longer to bake. Let rest for 5- 10 minutes so the filling will not ooze out.
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