Happy First Day of Spring! Sadly, it doesn't feel like it with a high of 21 degrees outside. But the good thing is I know it's coming, albeit slowly. I guess I should take advantage my making comforting dishes to enjoy before it gets too warm out for something like this Classic Meat Lasagna. Layers upon layers of {gluten free} pasta, tomato sauce, bechamel sauce and seasoned ground beef make this lasagna well worth the effort to make...
One of my favorite pasta dishes is lasagna and I was thrilled when I came across gluten free lasagna pasta sheets. I've been using boxed gluten free lasagna noodles previously but something about these fresh lasagna sheets are worlds better. If you can find them, grab as many as you can as they make them in limited quantities, so I've been told!
Classic Meat Lasagnarecipe adapted from Giada Laurentiis
5 tablespoons unsalted butter, plus 2 tablespoons for the lasagna
1/2 cup all-purpose flour or gluten free flour blend
4 cups whole milk at room temperature
Pinch freshly grated nutmeg
1 1/2 cups tomato sauce {homemade or storebought}
Salt and white pepper
1/4 cup extra-virgin olive oil
1 pound ground chuck beef
Salt and pepper
1 1/2 pounds ricotta cheese
3 large eggs
1 pound lasagna sheets, cooked al dente or RP Pasta GF pasta sheets3 cups shredded mozzarella
1/4 cup freshly grated Parmesan
Preheat oven to 375 degrees F.
Make the bechamel sauce - In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour {or GF flour if using} and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.
In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.
In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.
Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.
Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.
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