do not care for ricotta or cottage cheese.
For those folks I say..........WHAT?????
But then I say
I HAVE THE RECIPE FOR YOU!
actress Debi Mazar and her husband Gabrielle Corcos who is from Tuscany.
Their cooking show Extra Virgin is on the Cooking Channel. Their show is funny and entertaining and they share great Italian recipes.
They use a
white besciamella sauce
as a replacement.
Creamy and smooth!
Here's the fixins for this really creamy
Lasagne Alla Bolognese...
I used ground turkey, ground pork and ground beef.
Plus the super yummy pancetta.
So chop up the onions, carrots, and celery.
On the right is the pancetta.
Pancetta is kind of expensive, $5 for that package.
It's probably not totally, 100% necessary to have it for this recipe.
So throw the pancetta and three meats in the dutch oven with the veggies...
Meanwhile pulse the tomatoes in a food processor...HEY, no food processor?
Seriously, just chop up very small, you'll be fine!!
Throw the parsley and red pepper flakes into the meat.
Now pour the wine in...
Season 'er up with the goods,
salt and pepper....
Mix it all up...
And let it simmer for 1 1/2 to 2 hours.
Meanwhile, put away the groceries and clean the kitchen.
JUST KIDDING on cleaning the kitchen!! HAHAHAHAHAHAHAHAHAHA
Yeah so anyway, after 1 1/2 hours, finish the bolognese sauce by adding the milk in. Set aside and let cool a bit.
Now we is a-gonna start the besciamella sauce, the white sauce that is used in place of the ricotta or cottage cheese.
Melt a stick o' butter.
But first butter up the casserole dish you're gonna be using.
Okay, so mix the flour into that melted stick of butter...
Pour FOUR CUPS, FOUR CUPS! of milk into another pan to warm the milk up.
Remember when the bolognese was simmering for
1 1/2 - 2 hours and I said I was gonna put away the groceries and clean the kitchen?
Slowly pour the warmed milk into the pan with the butter and flour. WHISK CONSTANTLY.
Season with nutmeg, and salt and pepper.
Okay so spread some of the sauce in the bottom of the dish...
I used a 9 x 13 dish.
Add the first layer of lasagne noodles, see how flat they are? Then add a layer of meat sauce on them. Cover all the noodles.
Get ready for that
creamy besciamella sauce....
Ladle a layer of besciamella on...
And then do it all over again...
Make sure to eat some of that Parmesan, don't waste it all on the lasagna. Duh.
And then do a third and or fourth layer...
On the final layer, top with meat sauce and the besciamella...then add Parmesan on top and some dollops of butter.
Cook for 30 minutes in a 375 degree oven.....
Yummy!! I was hesitant though,
no ricotta and not much cheese....
But there's plenty of the Parm to get your cheese fix...
And that besciamella white sauce created the smoothest, creamiest lasagne I ever had.
And not a stitch of the ricotta or cottage cheese to be found.
This lasagna is worth the time it takes to make!
Now this is not your typical lasagne folks, this has no basil or mozzarella piled on it.
The flavors are much more subtle. If you have any sauce left over, freeze it! I actually used all the sauce so I had none left over to freeze.
Here's the recipe...by the way, if I'm gonna make a lasagne for Christmas, I would definitely choose this recipe over the others I have made. It's just smoother and creamier and would partner better with the big cookie and candy spread :)
Here's the recipe! Printable recipe is at the end...
Gabriele Corcos and Debi Mazar, Extra Virgin show on the Cooking Channel
www.cookingchanneltv.com New episodes are shown on Wednesday nights
Total Time: 3 hr 45 min
Prep: 3 hr 0 min |
Inactive Prep: 3 hrs (includes simmering time) Cook: 45 min
Yield: 8 servings
Butter, for the pan
1/2 batch Bolognese Sauce, recipe follows
1 1/2 (9-ounce) boxes no-boil lasagne noodles
Besciamella, recipe follows
3/4 cup grated Parmesan, plus more for serving
Extra-virgin olive oil, for serving
5 tablespoons olive oil
1 red onion, medium chop
3 carrots, medium chop
3 celery stalks, medium chop
5 ounces pancetta, cut into small cubes
1/2 teaspoon crushed red pepper flakes
2 handfuls fresh flat-leaf parsley, leaves picked and chopped
1 pound ground beef
1 pound ground pork
1 pound ground veal Angie’s Note: I used ground turkey instead of veal.
1 cup red wine
3 (28-ounce) cans pelati tomatoes*… pelati tomatoes are whole canned tomatoes
Kosher salt and freshly ground black pepper
1 cup whole milk
1/2 cup butter
1/2 cup all-purpose flour
4 1/2 cups whole milk
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
Because you are working with pasta that does not require boiling, you have to make sure that there are no pieces of lasagne sticking out of the sauce because they won't cook.
When you decide to tap into your reserve of frozen lasagne, keep in mind you need to thaw the frozen lasagne overnight before reheating.
Pelati tomatoes are whole canned tomatoes.
If the sauce is too thick, add a little more milk, if too runny, return to the heat and add a pat of butter mixed with an equal amount of all-purpose flour. The most important thing though is: besciamella should not taste floury. If you think your sauce is ready, but you can spot a hint of "flouriness" when you taste it, think again, and keep on cooking it for a few minutes more.
Preheat the oven to 375 degrees F.
Butter the lasagne pan well and add a very thin layer of meat sauce.
Add the first layer of lasagne noodles and in order, cover with meat sauce, about 3 ladles besciamella, and a generous sprinkle of Parmesan cheese. Repeat the same process until you reach the top of the dish. Make sure the lasagne noodles are soaking into the sauce.
When done layering the ingredients, top the lasagne with a final ladle of meat sauce and some besciamella, add a few thin slices of butter and finish with some grated Parmesan.
Bake for about 30 minutes.
Heat a broiler. When your fantastic lasagne alla bolognese is cooked, give it a nice crisp top by broiling it for about 5 minutes.
Always serve this dish with extra-virgin olive oil and some grated parmesan, to taste.
Directions Bolognese Sauce:
Saute the onion, carrots, and celery in about 5 tablespoons olive oil in a large rondeau until soft. Add the pancetta to the soffritto (onion mixture). Cook on a medium-high flame for about 7 to 10 minutes, then add the meat; break it up well with a wooden spoon. Cook's Note: You can jack up the heat a bit, and keep stirring until all the ground meat is browned. Add the red pepper flakes and the parsley and cook for just 1 minute.
Add the wine now and cook until the alcohol is completely evaporated, scraping up the browned bits on the bottom of the pan.
Pulse the tomatoes smooth in a food processor and add them to the meat, season generously with salt and pepper, lower the flame to medium and cook for about 2 1/2 hours, stirring occasionally. Finish the sauce by adding the whole milk, stir well and set aside, to cool off.
Melt the 1/2 cup butter in a pan over medium heat. Stir in the flour with a wooden spoon. Cook's Note: This is an important moment, as you have to slowly toast the flour without burning it. This will help you lose the flowery taste.
Warm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes. Season the sauce with freshly grated nutmeg, salt, and pepper.
Here's the printable one...
Okay now, the reason it took me FOREVER to type this post up is because while I was TRYING to type, these two NEEDY animals kept getting on my laptop
So that is why I have been a little tardy getting posts out.
Well, that and the lazy factor :)
Okay, have a good Monday night guys! Hopefully I can get another post out sooner than two weeks. :)
I've been cooking, just not very successfully. Wow, there's a lot of bad recipes out there. :):):) hehehe
Talk at ya soon!!
6:05...she moved even MORE onto my keyboard!!
6:10...the madness must stop! I must get work done!
6:13...oh? Did you wake up kitty? Okay, now skeedaddle.
6:19p...I swear she moved on her own...swear!!!
Now does that look like a baby who was forcefully displaced? I think not.
See ya soon! Meeeoooowww!