Saturday, January 24, 2009

7-Layer Lasagna

I haven't made lasagna in a while and I thought this recipe sounded great.  I think what really attracted me to this recipe is the white sauce used in one of the layers.  I am not the biggest fan of red sauce, so knowing there would be a layer of creamy goodness, I couldn't pass it up (and please, dear readers, you need not make any comments about creamy white sauce goodness, I know you all live in the gutter).  Plus there was enough white sauce leftover to use on a homemade pizza later this week!

So here is the recipe for this week's Fun Friday Feast:

7-Layer Lasagna

15 cooked lasagna noodles (according to package directions)
5 cups of marinara
24 oz ricotta cheese
2 eggs
2 lbs ground beef or Italian sausage (or both)
2 cloves of garlic, minced
pinch of red pepper flakes
2 cups white sauce (recipe below)
1 1/2 cups grated mozzarella cheese
ground black pepper

1. In a deep 9x13 pan, pour one cup of marinara.  Layer 3 lasagna noodles on top of the marinara.
2. Mix together ricotta cheese, eggs, 1/2 tsp salt, and plenty of ground black pepper.  Spread the mixture on top of the lasagna noodles.

3. Layer 3 lasagna noodles on top of the ricotta mixture.  Put one lb. of the ground beef or sausage, the garlic, a pinch of red pepper flakes and a pinch of salt on top of the noodles.

4. Layer another 3 noodles on top of the meat.  Pour two cups of white sauce over the noodles.
5. Put 3 more lasagna noodles on top of the white sauce.  Top the noodles with another 1 lb of meat and 2 cups of marinara.
6. Layer 3 lasagna noodles on the meat and marinara.  Top with 2 more cups of marinara.  Top with the mozzarella.
7. Bake at 375 for 30 minutes.

White Sauce

5 T unsalted butter
1 clove minced garlic
1/2 cup all-purpose flour
1/2 t salt
1/4 t ground black pepper
4 cups whole milk at room temperature
1/2 cup grated Romano cheese

Melt butter over medium heat.  When butter has completely melted, add garlic and cook for 1 minute.  Add the flour and whisk until smooth, about 2 minutes.  Whisk in the salt and pepper.  Gradually add the milk, whisking constantly.  Simmer over medium heat, whisking frequently, until the sauce is thickened and creamy, about 12 minutes.  Remove from heat and whisk in cheese, until melted and combined.  Set aside and allow to cool completely.

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