Shelly's Recipe

ITALIAN LASAGNA - Giada

Category: Pasta - Baked

Salt
2 tbsp vegetable oil
15 dry lasagna noodles (about 12 oz)
3 tbsp olive oil
1 lb ground beef chuck
1 tsp pepper
2 1/2 cups Bechamel Sauce (recipe to follow)
1 1/2 cups favorite marinara sauce
1 1/2 lbs whole milk ricotta cheese (I used part skim)
3 large eggs
2 tbsp butter
2 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
3 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Bring a large pot of salted water to boil. Add the vegetable oil (prevents sticking). Cook the lasagna until almost al dente, about 6 minutes (the center of the pasta should remain somewhat hard so that it will not overcook and become soggy when baked.) Drain and rinse the noodles under cold water to stop the cooking and help remove any excess starch. Cover lightly with a damp towel to prevent the pasta from drying out. Set aside.

In a large saute pan, heat the olive oil over a medium-high flame. Add the ground beef and 1/2 tsp each of salt and pepper, and saute until the beef is brown, breaking up any large clumps, about 8 minutes. Remove from the heat and drain any excess fat. Let cool completely.

Preheat oven to 375.

In a medium bowl, mix the bechamel and marinara sauces to blend. Season the sauce with more salt and pepper to taste.

In another medium bowl, mix the ricotta, eggs, and 1/2 tsp each of salt and pepper to blend. Set aside. Spread the butter over a 13 x 9 inch baking dish. Spoon 1/3 of the bechamel-marinara sauce over the bottom of the dish. Arrange 5 lasagna noodles atop the sauce, overlapping slightly and covering the bottom of the dish completely. Spread the ricotta mixture evenly over the noodles. Top with the spinach. Arrange 5 more lasagna noodles atop the spinach, then top with the ground beef. Spoon one third of the remaining bechamel-marinara sauce over, and then sprinkle with 1/2 cup of mozzarella cheese. Top with the remaining 5 sheets of lasagna noodles. Spoon the remaining bechamel-marinara sauce over the lasagna noodles, and then sprinkle with the remaining mozzarella cheese and the Parmesan cheese. (The lasagna can be made up to this point 1 day ahead. Cover tightly with plastic wrap and refrigerate. Uncover before baking).

Line a large, heavy baking sheet with foil. Place the baking dish on the baking sheet. Bake until the lasagna is heated through and the top is bubbling, about 45 minutes.

Bechamel Sauce
5 tbsp butter
1/2 cup flour
4 cups warm whole milk
1/2 tsp salt, plus more to taste
Pepper
Pinch of freshly grated nutmeg (I use dried)

In a 2 quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly to prevent any lumps from forming. Simmer over medium heat, whisking constantly, until the sauce is thick, smooth, and ream, about 10 minutes. Do not allow bechamel sauce to boil. Remove from the heat and stir in salt, pepper and nutmeg. Season the sauce with more salt and pepper to taste. (The sauce can be made up to 3 days ahead. Cool, then cover and refrigerate.)