Posted by: Josey Lyne Payne, Esq. | August 9, 2011

The Absolute Best Lasagna

I’m not a fan of goopy, really red, string-cheesy, lasagna.  I like my lasagna a little more refined, a little more flavorful, a little more non-ordinary, non-Stouffer’s copycat.  This lasagna meets the test, and then some.

Really Good Lasagna
Perfect Recipes for Having People Over

Ingredients
Bolognese-Style Sauce
3 Tablespoons butter
1 small onion, cut into small dice
1 small carrot, peeled and cut into small dice
1 small celery stalk, cut into fine dice
2 ounces thinly sliced prosciutto, cut into small dice
1 pound ground turkey
salt & freshly ground black pepper
1/2 cup dry vermouth or dry white wine
1 cup whole milk
1 can (28 ounces) crushed tomatoes

Parmesan White Sauce
2 1/2 cups whole milk
1 cup chicken broth
4 garlic cloves, minced
3 Tablespoons butter
1/3 cup all-purpose flour
1/2 cup grated parmesan cheese
Salt & freshly ground black pepper

Lasagna
1 1/2 Tablespoons salt
15 oven-ready (ripple-style, such as Ronzoni) lasagna noodles (from two 8-ounce packages)
8 ounces Fontina cheese, grated (about 2 1/2 cups)
3/4 cup grated parmesan cheese

Directions
Bolognese-Style Sauce
Heat butter is a Dutch oven over medium heat.
Add onion, carrot, and celery and cook until just soft, about 3 minutes.
Add prosciutto and saute until vegetables are fully softened, 2 to 3 minutes.
Add ground meat and cook, seasoning with salt & pepper to taste until it loses its raw color, about 3 minutes.
Add vermouth and simmer until almost evaporated, about 5 minutes.
Add milk and cook until almost evaporated, 5 to 7 minutes longer.
Add tomatoes and cook, stirring and adding water as necessary, until reduced to a thick sauce, about 45 minutes.
Remove from heat.

Parmesan White Sauce
Combine milk, broth, and garlic in a medium saucepan over medium-low heat until steamy hot.
Meanwhile, melt the butter in a large saucepan over medium heat.
When foaming subsides, whisk in flour until well blended.
Pour in hot milk all at once; whisk vigorously until sauce is smooth and starts to bubble and thicken.
Stir in parmesan and season to taste with salt & pepper.
Remove from heat and place plastic wrap directly on sauce’s surface.

Assembly
Adjust oven rack to upper-middle position and pre-heat oven to 425 degrees.
Dissolve salt in 2 quarts of hot tap water.
Add noodles and soak until soft, about 10 minutes.
Drain noodles and stack loosely.
Using  a 9 x 13 inch baking dish, smear 1/4 cup of parmesan white sauce over the bottom.
Top with a layer of 3 noodles, then 2/3 cup parmesan white sauce, 1 cup meat sauce, 1/2 cup Fontina, and 2 tablespoons parmesan.
Repeat 3 times, then make a final layer with the remaining noodles, white sauce, and cheeses.
Cover with aluminum foil.
Bake for 30 minutes.
Leaving pan on rack, remove foil and turn oven to broil.
Watching carefully, broil lasagna until cheese and sauce are spotty brown.
Remove from oven and let stand to set, 10 to 15 minutes.
Cut into 12 portions and serve.

Nutritional Information
Servings – 12
Calories – 496
Total Fat – 22.7 g
Carbohydrates – 40.4 g
Fiber – 2.9 g
Protein – 27.1 g
WW Points + – 12 points

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Responses

  1. With the exception of the prosciutto, this sounds divine!!

    • Trust me, the prosciutto in this, too, is wonderful. I’m not a big fan of the saltiness of prosciutto in anything other than this. Like I said, you’ll just have to trust me on this one.

  2. I’m going to an Italian Weekend at our camp in Wentworth this weekend…I know you’d probably prefer I use this recipe but I’m using your old recipe with the cinnamon 🙂 it’s my favorite so far – I will try this one next at home and will let you know if it becomes my next most favorite!! Love you Lots!!


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