Lasaña

Ingredientes

• salt
• black pepper
• 1 pound ground beef, (80/20)
• 1 pound Italian sausage, (casing removed)
• 1 1/2 cups onion, (chopped )
• 1 heaping tablespoon garlic, (minced)
• 1 tablespoon Italian seasoning
• 1 cup white wine
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 2 (6 ounce) cans tomato paste
• 2 tablespoons sugar
• 16 ounces lasagna noodles (cooked to al dente)
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 4 cups whole milk, (at room temperature)
• 2-4 drops Tabasco sauce
• 1/4 teaspoon dried ground nutmeg
• 24 ounces whole milk ricotta
• 2 large eggs, (lightly beaten)
• 1 cup Parmesan cheese, (grated)
• 16 ounces Mozzarella, (shredded)
• 1 1/2 Cups fresh basil leaves, (julienned)
• 1 cup mozzarella, (shredded)
• 1 cup Parmesan cheese, (grated)
• 2 tablespoons butter (cut into 1/4 inch pieces)

Preparación

1. 1

   --- Make The Red Sauce: ---

2. 2

   In a large pot, over medium-high heat, brown and crumble the ground beef (1 pound) and Italian sausage (1 pound). While meats are browning, season with 1 teaspoon salt, 1/2 teaspoon black pepper, and Italian seasoning (1 tablespoon). Transfer with a slotted spoon to a paper towel-lined plate. Leave drippings in the pot.

3. 3

   Add onion (1 1/2 cups) to the pot then cook until onion is translucent. Add garlic (1 heaping tablespoon) and continue to cook until fragrant, about 1 minute. Stir in wine (1 cup), digging down to the bottom of the pan to lift up any brown bits. Bring to a boil, and continue to cook until reduced by half.

4. 4

   Stir in crushed tomatoes (1 can), tomato paste (2 cans), tomato sauce (1 can), and sugar (2 tablespoons). Return browned meats to pot. Bring to a boil, immediately reduce heat, and simmer for 2 hours, stirring occasionally.

5. 5

   --- Pasta: ---

6. 6

   In a large pot, cook lasagna noodles (16 ounces) according to box instructions, in water with 2 tablespoons of salt, until al dente. Drain pasta well. Separate lasagna noodles and dry.

7. 7

   --- Make Bechamel: ---

8. 8

   In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour (1/2 cup) and whisk until smooth, about 2 minutes. Gradually add the milk (4 cups), whisking constantly to prevent lumps from forming.

9. 9

   Continue to simmer and whisk over medium heat until the sauce is thick, smooth, and creamy about 10 minutes. Add hot sauce (2-4 drops) and blend. The sauce should be thick enough to coat the back of a wooden spoon. Remove from heat and add the nutmeg (1/4 teaspoon), salt, and black pepper to taste.

10. 10

    --- Cheese Mixture: ---

11. 11

    In a medium bowl, thoroughly mix all ingredients.

12. 12

    --- Assemble: ---

13. 13

    Arrange an oven shelf to the center position. Preheat oven to 375ºF (190ºC). Spray a double-width sheet of foil, long enough to cover the finished lasagna with nonstick cooking spray; set aside. (The foil needs to be double-width to cover the width of the baking dish).

14. 14

    Into the bottom of a 9 by 13-inch baking dish, spread 1 cup of the meat sauce. Arrange a single layer of lasagna noodles side by side, covering the bottom of the baking dish. Evenly spread 1/2 of all the ricotta mixture, 1/3 of the bechamel sauce, and 1/2 of the remaining meat sauce.

15. 15

    Arrange another layer of pasta sheets. Evenly spread the second half of the ricotta mixture, 1/3 of the bechamel, and the remaining 1/2 of the remaining meat sauce.

16. 16

    Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella, and Parmesan cheese. Cut the butter into 1/4-inch cubes and top of the lasagna. Line a large rimmed baking sheet with aluminum foil. Place the lasagna dish on top, cover with foil sprayed with non-stick spray, and put on the middle rack of the oven and bake until the top is bubbling, about 40-50 minutes or until hot through the center. Remove the cover and continue to bake for about 15 minutes.If the top isn't brown enough, put it under the broiler for a couple of minutes, but don't leave it unattended as it might burn. Watch it closely!Once baked allow lasagna to rest on a wire baker's rack for 15 minutes before slicing and serving!!