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Name: Luigis Lasagna Al Forno
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: Italian
Ingredients: 15 oz Ricotta cheese (1 container); 1/4 c olive oil; 4 tb All-purpose flour; Red pepper flakes to taste; 1/2 ts Salt; 1/2 ts White pepper; 1/4 C mozzarella up to 1/3 cup; 2 c milk; 4 tb Unsalted butter; Salt and pepper, and sugar; 4 Cloves garlic sliced; 1/2 c Red wine; 1/2 Onion chopped; Olive oil and salt for; 1 Carrot peeled and sliced; 1 Stalk celery sliced very; Nutmeg to taste; 3/4 lb Lasagna noodles; 2 28-oz cn Plum tomatoes drained

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INGREDIENTS

15 oz Ricotta cheese ; (1 container)
1/4 c olive oil
4 tb All-purpose flour
Red pepper flakes ; to taste
1/2 ts Salt
1/2 ts White pepper
1/4 C mozzarella ; up to 1/3 cup
2 c milk
4 tb Unsalted butter
Salt ; and pepper, and sugar
4 Cloves garlic ; sliced
1/2 c Red wine
FOR ASSEMBLING
1/2 Onion ; chopped
Olive oil ; and salt for
1 Carrot ; peeled and sliced
1 Stalk celery ; sliced very
FOR THE BECHAMEL
Nutmeg ; to taste
3/4 lb Lasagna noodles
2 28-oz cn Plum tomatoes ; drained

Servings

INSTRUCTIONS

FOR THE SAUCE Grated Parmesan cheese (optional) To make the sauce, saute the onions, carrot, celery, and garlic in the olive oil until golden. Add 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 salt, pepper, sugar, and red pepper flakes; cook for another 1/2 hour, covered. In the last 20 minutes of cooking, add the red wine. To make the bechamel sauce, bring the milk to a simmer in a small saucepan. Melt the butter in another saucepan and gradually whisk in the flour. Cook for about 2 minutes, but do not let the mixture turn brown. Remove the saucepan from the heat and add the hot milk, whisking constantly. Return the saucepan to low heat and cook, whisking constantly, for 5 to 10 minutes, or until the sauce is medium thick. Add the salt, pepper, and nutmeg. Cook the lasagna noodles in salted boiling water, with a few drops of olive oil, until al dente. Drain. In a 9-by-13-inch baking dish, spoon enough 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 375-degree oven for about 30 minutes, or until piping hot. Remove from the oven and sprinkle with optional Parmesan cheese before serving. Makes 10 servings. Nutrients per Serving: 336 Calories, 13 g Protein, 26 g Carbohydrate, 21 g Fat, 10 g Saturated Fat, 50 mg Cholesterol, 483 mg Sodium. [THE WASHINGTON POST; January 16, 1991] Posted by Fred Peters.

NOTES

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Luigis Lasagna Al Forno

15 oz Ricotta cheese (1 container)
1/4 c olive oil
4 tb All-purpose flour
 Red pepper flakes to taste
1/2 ts Salt
1/2 ts White pepper
1/4 C mozzarella up to 1/3 cup
2 c milk
4 tb Unsalted butter
 Salt and pepper, and sugar
4 Cloves garlic sliced
1/2 c Red wine
 FOR ASSEMBLING
1/2 Onion chopped
 Olive oil and salt for
1 Carrot peeled and sliced
1 Stalk celery sliced very
 FOR THE BECHAMEL
 Nutmeg to taste
3/4 lb Lasagna noodles
2 28-oz cn Plum tomatoes drained

FOR THE SAUCE    Grated Parmesan cheese (optional)    To make the sauce, saute the onions, carrot, celery, and garlic in the  olive oil until golden.  Add 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 salt, pepper, sugar, and red pepper flakes; cook for another 1/2  hour, covered.  In the last 20 minutes of cooking, add the red wine.    To make the bechamel sauce, bring the milk to a simmer in a small saucepan.  Melt the butter in another saucepan and gradually whisk in the flour. Cook  for about 2 minutes, but do not let the mixture turn brown. Remove the  saucepan from the heat and add the hot milk, whisking constantly. Return  the saucepan to low heat and cook, whisking constantly, for 5 to 10  minutes, or until the sauce is medium thick.  Add the salt, pepper, and  nutmeg.    Cook the lasagna noodles in salted boiling water, with a few drops of olive  oil, until al dente.  Drain.    In a 9-by-13-inch baking dish, spoon enough 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 375-degree oven for about 30  minutes, or until piping hot. Remove from the oven and sprinkle with  optional Parmesan cheese before serving.    Makes 10 servings.    Nutrients per Serving: 336 Calories, 13 g Protein, 26 g Carbohydrate, 21 g  Fat, 10 g Saturated Fat, 50 mg Cholesterol, 483 mg Sodium.    [THE WASHINGTON POST; January 16, 1991]    Posted by Fred Peters.

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Nutrition

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Serving Size: 1 Serving (333g)
Recipe Makes: 10

Calories: 524
Calories from Fat: 336 (64%)

Amt Per Serving		% DV

	Total Fat 37.4g	50 %
	Saturated Fat 21.1g	105 %
	Monounsaturated Fat 11.6g
	Polyunsanturated Fat 2.1g
Cholesterol 115.6mg		36 %
Sodium 162.3mg		6 %
Potassium 598.4mg		16 %
Total Carbohydrate 32.3g		9 %
	Dietary Fiber 2.4g	10 %
	Sugars, other 29.9g
Protein 12.7g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 524

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