Tuesday, August 21, 2007

Lasagnia

I don't know about you, but I have never made a good Lasagnia. My mom did, but somehow I missed it. But I wanted to try out the recipe in the "Authentic Italian" cookbook and I really liked it - although next time I'll cook the noodles longer - and I'll share with you the "secret". I think it's the layering.
Here's how you make it:
Step 1 - Make a meat & tomatoe sauce
Step 2 - Make a cheese sauce or cream sauce. (To make cream sauce melt 3 T Butter, add 3T flour and 2 cups hot milk. Wisk constantly until it thickens)
Step 3 - Boil noodles
Greese your casserole dish, layer with noodles. Top with meat sauce. Make a second layer of noodles, top with cheese sauce. Repeat until there are three layers of meat sauce and two layers of cheese sauce. You should end with the meat sauce on top.
Bake at 400 for 10 minutes, increase heat to 500 and bake for 5 minutes or until bubbly. Remove from oven, let it set for 10 minutes. Serve!!
I'll try to post a photo soon.

2 comments:

Ashleigh said...

I've never tried lasgna with a cream sauce before. How does it compare in taste and texture to one with a cheese sauce? I may have to try it ...

Kathryn said...

That's interesting. I've never seen a recipe that called for that many noodles in between each layer of meat and cheese. I don't make lasagna often of course, but recently I just had to have some, and I tried making it in the crock pot. I learned that you have to cook it NO LONGER than four hours on low, but other than that it cooks up well, and doesn't heat the whole house the way baking does.