*  Exported from  MasterCook  *
 
                          LUIGI'S LASAGNA AL FORNO
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Italian                          Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2                Onion, chopped
    1                    Carrot, peeled and sliced
                         -very thin
    1                    Stalk celery, sliced very
                         -thin
    4                    Cloves garlic, sliced
      1/4   c            Olive oil
    2       cn           Plum tomatoes, drained (28
                         -ounces each)
                         Salt, pepper, and sugar
                         -(optional), to taste
                         Red pepper flakes, to taste
                         -(optional
      1/2   c            Red wine
                         FOR THE BECHAMEL
    2       c            Milk
    4       tb           Unsalted butter
    4       tb           All-purpose flour
      1/2   ts           Salt
      1/2   ts           White pepper
                         Nutmeg, to taste
                         FOR ASSEMBLING
                         Olive oil and salt for
                         -cooking lasagna noodles
      3/4   lb           Lasagna noodles
   15       oz           Ricotta cheese (1 container)
      1/4                To 1/3 pound mozzarella
                         -cheese, thinly sliced
 
   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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