Delicious wide noodles--lasagne—either spinach noodles or plain, have become a most popular dish in the United States, whether prepared in the Italian fashion or as a simple dish for entertaining that can be prepared ahead. There are dozens of ways to make baked lasagna, but none is really preferred over the other. However, use green noodles if available. One pound will make plenty for a large family or for entertaining.
NotesYou may use tiny meatballs instead of sausage and use double the amount of tomato meat sauce, omitting the bechamel. You may also add layers of thinly sliced mozzarella or Gruyere cheese, if you wish.
Make Ahead RecipeYes
One Pot MealYes
OccasionBuffet, Casual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationpeanut free, soy free, tree nut free
Taste and Texturecheesy, creamy, meaty, rich
Type of Dishbaked pasta, dry pasta, pasta
Cook the lasagne in salted water to which you have added 2 tablespoons oil, or according to package directions. Drain well, stir in a little oil, and keep them warm over hot water. Prepare the tomato meat sauce and the bechamel with nutmeg. Blanch the sausages in boiling water 3 minutes. Drain and broil till cooked through—about 8 minutes. Peel and discard the skins.
Spread a layer of the tomato sauce in the bottom of a large baking dish or pan, preferably one with sharp corners, about 9 × 12 × 3 inches. Then add layers of lasagne, sausage, ricotta cheese, and bechamel. Begin with another layer of lasagne and repeat until the ingredients are used up, reserving some bechamel for the top of the dish. Sprinkle heavily with grated Parmesan cheese and bake in a 350-degree oven 20 to 25 minutes. Remove from the oven and allow to sit in a warm spot 10 minutes before serving. Cut in squares and serve with additional grated Parmesan cheese.
Read NextTranslucent Sugar Glaze
1972 James A. Beard