Luigi's Lasagna Al Forno

Recipe Ingredients

1/2		Onion - chopped
1		Carrot - peeled and sliced
		- very thin
1		Celery - sliced very
		- thin
4		Garlic - sliced
1/4 cup	59ml	Olive oil
2		Plum tomatoes
		Salt - pepper, and sugar- (optional), to taste
		Red pepper flakes - to taste- (optional
1/2 cup	118ml	Red wine
		For The Béchamel
2 cups	474ml	Milk
4 tablespoons	60ml	Unsalted butter
4 tablespoons	60ml	All-purpose flour
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	White pepper
		Nutmeg - to taste
		For Assembling
		Olive oil and salt for
		- cooking lasagna noodles
3/4 lb	340g / 11oz	Lasagna noodles
15 oz	426g	Ricotta cheese - (1 container)
1/4 lb	113g / 4oz	Mozzarella - (1/4 to 1/3)- cheese thinly sliced

Recipe Instructions

FOR THE SAUCE

Grated Parmesan cheese (optional) To make the sauce, sauteethe 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.

Source:
Luby's 50th Anniversary Recipe Collection

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