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Cook the pasta
Put a pot of water on the stove just after you add the tomatoes to
the meat sauce. Bring it to a boil and cook the noodles. In general, I
find that the times listed on the back of the box are a bit long, since
you’ll need to undercook your noodles significantly. Nine minutes or
so generally does the trick. Once the pasta’s done, drain it in a
colander and rinse in cool water. If you’re not quite ready at this
point to begin building your lasagna, toss the noodles with a little bit
of olive oil to prevent them from sticking together.
Make the béchamel
About halfway through the meat sauce cooking time, get started on
the milk over low-medium heat.
Heat the butter in a small saucepan on low-medium. Once it’s melted,
add the flour and stir with a fork or whisk until well-incorporated.
Cook for a minute or two.
Slowly add the milk and simmer for another ten minutes over medium-high
heat, stirring frequently, until the sauce is nice and thick. Remove
from heat and stir in approx. 1 cup of the parmigiano, plus salt to
Build it baby!
Spread a thin layer of the meat sauce on the bottom of a
9"x12" baking pan. Top with three sheets of noodles. Slop on
another layer of meat sauce, then drizzle with the bechamel sauce (don’t
worry about covering the tomato sauce completely). Continue layering
until you’ve used up all the pasta. Top the final noodle layer with
béchamel, mozzarella and parmegiano. Bake in an oven at 400F for 30-40
minutes, or until the top of the lasagna is golden brown and bubbly.
Remove the lasagna from the oven and let it cool for 10 minutes
(important! this’ll help the dish firm up) before serving. Bon
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out these related
to make homemade ravioli
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